Buttermilk Pancakes (4) Or Belgian Waffles (4 Mini) Recipe
Served with Whipped Butter & Grade A Pure Maple Syrup, dusted with Powdered Sugar & garnished with Raspberry Purée Plate Glaze.
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Ingredients
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Pancake or Waffle Batter
Method
Preparation
- 1
Pancake/Waffle Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- 2
In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until blended.
- 3
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; a few lumps are okay.
- 4
Cooking
For pancakes, heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
- 5
Pour a 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
- 6
For Belgian waffles, preheat your waffle iron according to the manufacturer’s instructions. Pour the recommended amount of batter into the waffle iron and cook until golden brown.
- 7