Buttermilk Pancakes

I tried to find a good recipe for pancakes and waffles. First time I got a pancake recipe from allrecipe.com, it had a good rating and review but it wasn’t good to me so I can’t trust them anymore. This recipe is the best, makes light, fluffy pancakes and tastes very good too. Now I can’t go back to try any other recipe

Make: 14 pancakes

Ingredients:
2 egg
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract


Directions:
1. In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the buttermilk, melted butter and vanilla and mix well. Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. (You may have a few lumps, but don't worry about it).


2. Heat lightly greased griddle to 350 degrees. Pour about 1/4 cup of the batter onto griddle for each pancake. Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more. Repeat with remaining batter.

I use left over pancakes for make sandwiches with sausage, egg and cheese. I try to make like McDonalds, Victor said it’s very good. I like to dip with syrup. Yummm!!

I wrap the pancake sandwiches with wax paper and keep it in the refrigerator. In the morning, Victor can take it to work and warm in the microwave.

**How to Freeze Pancakes**

Don’t save the leftover batter. Instead, go ahead and make all the pancakes and freeze the extra pancakes.

• After making the pancakes, don't stack them on top of each other, put them on a wire cooling rack instead. It's better to let some of the moisture and heat evaporate from the pancakes before freezing so you don't end up with all those ice crystals.

• After they've cooled, stack them up placing sheets of wax paper in between them.

• Wrap pancakes securely in foil or place in a moisture proof air tight freezer bag.

• Place this bag inside another air tight bag, double wrap pancakes.

• Freeze for no more than six weeks.

Oven:
• Heat oven to 375°F.
• Place pancakes in a single layer on an ungreased cookie sheet.
• Cover tightly with foil.
• Bake 8 to 10 minutes or until thoroughly heated.

Microwave:
• Stack 3 pancakes on microwaveable plate.
• Microwave uncovered on HIGH for 1-1/4 to 1-1/2 minutes or until pancakes are hot.
• Serve immediately.

This recipe is from www.recipezaar.com