What are the ingredients for buttermilk pancakes?

Question

I've never cooked before, but I want to try to do something. Ingredients, and how to do it?

Answer 1

Active time: 15 min Start to finish: 15 min
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup well-shaken buttermilk
Vegetable oil for brushing griddle

Preheat oven to 200°F.

Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.

Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.

Cooks' note:
Batter keeps, chilled and covered, 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.

Makes 14 (3-inch) pancakes.

Answer 2

Hi, here is the recipe that I always use:

Buttermilk pancakes are the best, they have a richer taste & texture than other pancakes made with low-fat or whole milk.

Here is how to make them:

Truck-Stop Buttermilk Pancakes

"A yummy breakfast treat, and very easy to make!! Serve with bacon or sausage, and some fried eggs, wonderful!!! Batter will keep in fridge for a couple of days if you can't make all at once, or you can freeze and make at a later date."
Original recipe yield: 12 Servings

PREP TIME 10 Min
COOK TIME 5 Min
READY IN 15 Min

INGREDIENTS
5 eggs
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt
5 tablespoons sugar
DIRECTIONS
In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

Servings Per Recipe: 12

-----------AND FOR THE SYRUPS...

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You can also just use good maple syrup of whatever kind of syrup that you would like.

ENJOY!!!!!!

Answer 3

I call the hoe cakes. I use buttermilk and water ,self rising martha white flour(the best), eggs, with a touchj of cooking oil.
I don't care for sweetners in pancakes/hoecakes so I don't add them.
It's best to coat the pan with pam and slow cook them. I fnot pam use veggie oil.
I like them plible and not fried to a deep hard brown.
They are also very good cold with eggs, jellies, jams, beans, peas, and potatoes.

Answer 4

check this site out: http://www.massrecipes.com/recipes/04/09/buttermilkpancakes968.html good luck