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LOSHUSAN eCOMMERCE WILL BE CLOSED ON MARCH 29th & 31st & APRIL 1st
THE CUT-OFF TIME FOR SAME-DAY DELIVERY IS 3:00PM. shop now

Fluffy Buttermilk Pancakes

Recipe courtesy of Loshusan Supermarket

Chef's Note:

https://littlespicejar.com/small-batch-buttermilk-pancakes/


  • Serves: 2-3 pancakes per person
  • Prepare: 5 mins
  • Cook: 20 mins
  • Ready In: 25 mins

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar

Optional:

  • 2 cups mixed berries

Method

1. In a medium bowl, mix flour, baking powder,

baking soda, salt, and sugar, until well combined.

2. In small bowl, whisk the egg whites with an electric mixer

at medium high speed, until stiff peaks form.

3. In a separate large bowl, whisk the egg yolks and buttermilk.

Then whisk in the melted butter. Using a rubber spatula,

fold in the egg whites until just combined.

4. Add the dry ingredients to the wet mixture. Fold in until just combined.

Do not overmix. The batter should be very lumpy and thick.

5. Heat an electric griddle to 375 degrees F for 3-4 minutes.

It's important that the griddle is hot enough. Coat with butter or oil spray.

Using paper towels, gently wipe any excess butter or oil from the griddle.

There should only be a thin film of butter or oil.

6. Pour 1/3 cup of batter for each pancake onto the griddle.

Pancakes are ready to flip when you start seeing bubbles forming on top

and when the sides start to look golden brown, about 2-3 minutes. 

Carefully flip the pancakes when ready and cook for 2-3 more minutes.

Repeat with the rest of the batter.

7. Serve pancakes, stacked, and top with sliced strawberries, blueberries,

and raspberries. Drizzle maple syrup and serve with some softened butter. Enjoy


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