Buttermilk Pancakes with Pomegranate Syrup
 
 
Butter milk Pancakes
Author:
Ingredients
  • Unbleached all-purpose flour- 2 cups
  • Granulated sugar-1/4 cup
  • Baking powder-2½ tsp
  • Baking soda-1/2 tsp
  • Kosher salt-1/2 tsp
  • Butter milk- 2cups
  • Eggs- 2 large
  • Unsalted butter, melted in microwave or on the stove and let it come to room temperature- 3 tbsp
  • Vegetable oil for griddle or pan- 1 tbsp
Instructions
  1. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.
  2. In a medium bowl, whisk the butter milk and eggs.
  3. Pour the wet ingredients into the dry ingredients.
  4. Whisk gently until the dry ingredients are almost incorporated, stop before the batter is evenly moistened.
  5. Add the cooled melted butter and mix just until the batter is evenly moistened, don't worry if there are lumps.
  6. Let the batter rest while you heat the griddle.
  7. Heat the griddle over medium heat until drops of water briefly dance on the surface before evaporating.
  8. Lightly oil the griddle.
  9. Pour ¼ cup of batter on to the griddle for each pancake.
  10. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1-2 minutes.
  11. Check the underside to make sure it is nicely browned.
  12. Flip over to the other side.
  13. Cook until the other side is nicely browned.
  14. Transfer the pancakes to a baking sheet and keep warm in the oven until you finish the batter.
  15. Serve hot with Pomegranate syrup, you can even top the pancakes with whipped cream, sprinkle little cinnamon powder and garnish the topping with rosemary.
Notes
Make ahead:
Cooked pancakes will keep sealed in the freezer bags for up to 2 days in the refrigerator and up to 1 month in the freezer.
Defrost the pancakes in the refrigerator overnight and reheat in the oven at 350F for 5 minutes.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/buttermilk-pancakes-with-pomegranate-syrup/