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Quick breads or yeast breads need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
Bread Recipes
Banana Bread RecipeMolasses Banana Bread Recipe
Biscuits Recipe
Cornbread Recipe
Buttermilk Pancakes Recipe
Crepes Recipe
Buttermilk Waffles Recipe
Granola Cereal Recipe
Blueberry Muffins Recipe
Basic Sweet Yeast Bread Recipe
Apricot Bread Filling Recipe
Date Bread Filling Recipe
Pina Colada Bread Recipe
Crescent Rolls Recipe
Cinnamon Rolls Recipe
Potato Bread Recipe
Herb Bread Recipe
Wheat Bread Recipe
Honey Wheat Bread Recipe
Buttermilk Pancakes
Keep this recipe for Buttermilk Pancakes handy for a weekend breakfast or a quick supper.
1¾ cups flour + 2 tbls
1/3 cup sugar
1½ tsp baking powder
1½ tsp baking soda
¼ tsp salt
3 tbls butter, melted
1¾ cups buttermilk*
2 eggs
Preheat griddle. In a mixing bowl mix up the dry ingredients of flour, sugar, baking powder, baking soda and salt with a fork. In a small bowl beat the eggs with a fork and add the buttermilk and melted butter. Add this to flour mixture and stir just until smooth, do not over mix batter.
Lightly grease the griddle and use a ¼ measuring cup or 1/3 cup to drop on batter depending if you want smaller or larger pancakes. Turn to bake other side when bubbles appear and break over top and around the edges. Turn only once.
*Put 2 tbls of lemon juice or vinegar in the measuring cup and fill with fresh milk to the 1¾ mark and let stand about 5 minutes as a substitute for buttermilk.
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