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How To Make Truck-Stop Buttermilk Pancakes

Truck-Stop Buttermilk Pancakes is a yummy breakfast treat, and very easy to make! It can be served with bacon or sausage, and some fried eggs. You can keep the batter 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.

Below are the ingredients you need:
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 (optional)
5 tablespoons sugar

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.

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