buttermilk pancakes - langel family recipe

Name: Buttermilk Pancakes - Langel Family Recipe
Prep time: 10 min
Cook time: 5 min
Yield: 4
Cuisine: American
Ingredients: 2 - eggs; 1 cup(s) fresh buttermilk (more if you like them thin!); 2 tablespoon(s) vegetable oil + extra for griddle; 1 cup(s) a.p. flour; 1 tablespoon(s) granulated sugar; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) baking soda

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Chris L.

xxxxx, MT

Updated on May 18, 2015

Ruby Langel's recipe for buttermilk pancakes. Handed down from generation to generation. The original recipe called for one egg, however we use two eggs.

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prep time 10 Min

cook time 5 Min

method Griddle

yield 4 serving(s)

Ingredients

2 - eggs
1 cup fresh buttermilk (more if you like them thin!)
2 tablespoons vegetable oil + extra for griddle
1 cup a.p. flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

How To Make buttermilk pancakes - langel family recipe

Step 1

Blend egg, buttermilk, and vegetable oil in a small bowl.

Step 2

In a large bowl combine dry ingredients (baking powder, salt, baking soda, flour, sugar.
Step 3

Add wet ingredients to dry. With a wire whip gently combine all ingredients - just until moistened (Batter will be slightly lumpy.)
Step 4

Set aside to rest a few minutes. Use a little vegetable oil to lightly grease griddle. Heat griddle to around 330*. (P. cakes will cook a little slow at this temperature. They will become a light golden brown and will be cooked all the way through at this temperature.)
Step 5

Pour or ladle batter on hot surface, flip once when underside is brown.
Step 6

Note: We prefer very thin pancakes, so we use extra buttermilk.
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