Buttermilk Crepe Pancakes by @manningherkitchen

25 min
Medium

4 servings

🥄

4.6 g

Baking Soda

💧

60 ml

Hot Water

🥚

200 g

Eggs

🧂

3 g

Salt

🍬

4 g

Sugar

🥛

480 ml

Buttermilk

🌾

120 g

Flour

🧈

57 g

Butter

Preparation Steps

  1. Step 1/11

    Add 1 tsp baking soda to 1/4 cup hot water and stir until fully dissolved.

    baking soda
    hot water
    🥣mixing bowl
    🍴whisk

  2. Step 2/11

    Add 4 eggs, 1/2 tsp salt, 1 tsp sugar, and 2 cups buttermilk to the dissolved baking soda mixture.

    eggs
    salt
    sugar
    buttermilk
    🥣mixing bowl
    🥄measuring spoons
    🥄measuring cups

  3. Step 3/11

    Whisk the wet ingredients until evenly combined.

    🥣mixing bowl
    🍴whisk

  4. Step 4/11

    Add 1 cup all-purpose flour and 1/4 cup melted butter to the bowl.

    all-purpose flour
    melted butter
    🥣mixing bowl
    🥄measuring cups

  5. Step 5/11

    Whisk just until most lumps disappear; do not overmix the batter.

    🥣mixing bowl
    🍴whisk

  6. Step 6/11

    Heat a skillet over medium heat until hot.

    🥄spatula

  7. Step 7/11

    Ladle a small portion of batter into the hot skillet and spread it into a thin round pancake.

    🥄ladle
    🥄spatula

  8. Step 8/11

    Cook until the underside is golden brown and the surface is set.

    🥄spatula

  9. Step 9/11

    Flip the pancake and cook until the second side is golden brown and cooked through.

    🥄spatula

  10. Step 10/11

    Repeat with the remaining batter, stacking the cooked pancakes as they are ready.

    🥄ladle
    🥄spatula

  11. Step 11/11

    Serve warm with syrup of choice, fresh fruit, or whipped cream if desired.

Composition

Ingredients

Types

Leavening agent, Liquid, Eggs, Seasoning, Sweetener, Dairy

Ingredients

Baking soda, Hot water, Eggs, Salt, Sugar, Buttermilk, Flour, Butter

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

230 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 25g, Fat: 11g, Fiber: 1g, Sugar: 6g

Nutritional Information

Minerals

Calcium: 160mg, Iron: 1.3mg, Potassium: 220mg, Sodium: 410mg

Vitamins

Vitamin A: 210mcg, Vitamin B12: 0.8mcg, Vitamin D: 1.2mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

measuring cups, measuring spoons, mixing bowl, whisk, spatula, ladle

Appliances

stovetop

Type

Type

Type Of Dish

Breakfast, Brunch, Dessert

Occasions

Breakfast, Brunch, Breakfast for dinner, Family meal, Weekend breakfast

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

American, Midwestern American

Geographic

United States, Midwest

Various

Aspect

Texture

Thin, Fluffy, Moist, Tender, Soft

Flavors

Buttery, Tangy, Mildly sweet, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before storing,Store in an airtight container,Separate pancakes with parchment paper), freezer : 2 months (Cool completely before freezing,Separate pancakes with parchment paper,Store in a freezer-safe airtight bag or container)