CLASSIC BUTTERMILK PANCAKES

Large Radish

Say goodbye to boring breakfasts and hello to fluffy, tangy, and delicious Buttermilk Pancakes. With a simple twist on a classic recipe, these pancakes are the perfect way to start your day on a delicious note.

Radish
Carrot
Persimmon
Artichoke

Ingredients

– All-Purpose Flour  – Sugar  – Baking Powder – Baking Soda – Salt – Buttermilk – Sour Cream  – Eggs – Vanilla Extract  – Unsalted Butter

Persimmon

Combine the initial 5 dry ingredients in a large bowl. In a separate bowl, whisk together wet ingredients including buttermilk, sour cream, eggs, and vanilla. Add the wet mixture to the dry mixture, stirring until no flour clumps remain but the batter is still slightly lumpy. Avoid overmixing.

Instructions

Persimmon

Melt butterover medium heat. Pour ⅓ cup of pancake batter onto the griddle, keeping space between them. Cook until bubbles form on the surface. Flip and cook until the other side is golden brown.

Instructions

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