USDA Buttermilk Toaster Pancakes

USDA Buttermilk Toaster Pancakes Recipe - Made with Eggs, Brown Sugar, Flour, and Buttermilk

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

USDA Buttermilk Toaster Pancakes are a delicious and convenient breakfast option that can be made ahead of time and easily reheated in the toaster. These fluffy pancakes are perfect for busy mornings when you need a quick and satisfying meal.

History

The recipe for USDA Buttermilk Toaster Pancakes was developed by the United States Department of Agriculture (USDA) as part of their efforts to provide nutritious and easy-to-make recipes for families. This recipe has been a favorite among many households for its simplicity and great taste.

Ingredients

3 eggs
1 tbsp brown sugar, packed
1 cup unsifted flour
1 tbsp baking powder
0.5 tsp salt
0.67 cup buttermilk
2 tbsp vegetable oil

How to prepare

Preheat the griddle.
In a bowl, beat the eggs with brown sugar until they become very light, which should take about 2 minutes.
Mix the dry ingredients together.
Gently stir the dry ingredients into the beaten eggs.
Add the buttermilk and oil to the mixture.
Stir the mixture only until everything is mixed. The batter will be lumpy.
For each pancake, pour 0.25 cup of batter onto the hot griddle.
Cook the pancake until the surface is covered with bubbles, then turn it over and cook the other side until it becomes light brown.
Cool the pancakes on a rack.
Place the pancakes in an airtight container with wax paper between each layer, or wrap each pancake individually in foil. Label and store them in the freezer.
To reheat the pancakes in a toaster, remove them from the freezer and unwrap them.
Set the toaster on a medium-low setting.
Toast the pancakes, repeating the process if necessary, until they are heated through.

Variations

Add blueberries or chocolate chips to the batter for a fun twist on traditional pancakes.
Substitute whole wheat flour for a healthier option.
Top the pancakes with yogurt and granola for a protein-packed breakfast.

Cooking Tips & Tricks

Be sure to preheat the griddle before cooking the pancakes to ensure even cooking.

- Do not overmix the batter, as this can result in tough pancakes. It's okay if the batter is lumpy.

- Use a measuring cup to pour the batter onto the griddle for evenly sized pancakes.

- Store the pancakes in the freezer with wax paper between each layer to prevent sticking.

Serving Suggestions

Serve USDA Buttermilk Toaster Pancakes with maple syrup, fresh fruit, or a dollop of whipped cream for a delicious breakfast treat.

Cooking Techniques

Be sure to cook the pancakes on a hot griddle to ensure they cook evenly and develop a nice golden brown color.

- Use a spatula to flip the pancakes when bubbles form on the surface, indicating that they are ready to be turned.

Ingredient Substitutions

You can substitute regular milk for buttermilk if you don't have it on hand.

- Use melted butter instead of vegetable oil for a richer flavor.

Make Ahead Tips

Prepare the pancakes ahead of time and store them in the freezer for a quick and easy breakfast option. Simply reheat them in the toaster when ready to eat.

Presentation Ideas

Stack the pancakes on a plate and drizzle with syrup for a classic presentation. Garnish with fresh berries or a sprinkle of powdered sugar for an extra touch.

Pairing Recommendations

Serve USDA Buttermilk Toaster Pancakes with a side of bacon or sausage for a hearty breakfast. A glass of orange juice or a cup of coffee complements the meal nicely.

Storage and Reheating Instructions

Store the pancakes in an airtight container in the freezer for up to 3 months. To reheat, simply toast them in a toaster until heated through.

Nutrition Information

Calories per serving

Each serving of USDA Buttermilk Toaster Pancakes contains approximately 200 calories.

Carbohydrates

Each serving of USDA Buttermilk Toaster Pancakes contains approximately 25 grams of carbohydrates.

Fats

Each serving of USDA Buttermilk Toaster Pancakes contains approximately 7 grams of fat.

Proteins

Each serving of USDA Buttermilk Toaster Pancakes contains approximately 6 grams of protein.

Vitamins and minerals

USDA Buttermilk Toaster Pancakes are a good source of calcium, iron, and vitamin D.

Alergens

This recipe contains eggs and wheat, which may be allergens for some individuals.

Summary

USDA Buttermilk Toaster Pancakes are a balanced breakfast option that provides carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

USDA Buttermilk Toaster Pancakes are a delicious and convenient breakfast option that can be made ahead of time and easily reheated in the toaster. With a fluffy texture and great taste, these pancakes are sure to become a family favorite.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for USDA Buttermilk Toaster Pancakes. It was a rainy day, and I was feeling a bit down. Cooking has always been my way of lifting my spirits, so I decided to try out a new pancake recipe. Little did I know that this simple decision would lead me to one of my all-time favorite breakfast dishes.

I had learned to make pancakes from my mother, who in turn had learned from her mother. It was a family tradition that had been passed down for generations. But this recipe was different. It called for buttermilk, which I had never used before in my pancakes. Intrigued, I gathered all the ingredients and got to work.

As I mixed the batter, the tangy smell of the buttermilk filled the kitchen. It was a scent unlike anything I had experienced before, and I knew right then that these pancakes were going to be something special. I poured the batter onto the hot griddle and watched as it bubbled and sizzled, transforming into fluffy golden pancakes.

When they were ready, I took a bite and was instantly transported to pancake heaven. The buttermilk gave the pancakes a rich, creamy flavor that was unlike anything I had ever tasted. They were light and fluffy, with a slight tang that balanced perfectly with the sweetness of the maple syrup.

I knew right then and there that this recipe was a keeper. I had to know where it had come from, so I did a little digging. It turns out that the recipe had been developed by the USDA as part of a campaign to promote the use of buttermilk in cooking. They had even gone so far as to create a special toaster pancake griddle that made it easy to cook up a batch of these delicious pancakes in no time at all.

I was amazed by the history behind this recipe and felt honored to have stumbled upon it. Over the years, I have tweaked it and made it my own, adding a pinch of cinnamon here, a handful of blueberries there. But the basic recipe remains the same, and it never fails to bring a smile to my face.

Whenever I make these pancakes, I am reminded of that rainy day when I first discovered them. They have become a staple in my breakfast rotation, and I love sharing them with my family and friends. I always make sure to tell them the story of how I found this recipe, hoping that it will bring them as much joy as it has brought me.

So if you ever find yourself in need of a pick-me-up, I highly recommend trying out this recipe for USDA Buttermilk Toaster Pancakes. I guarantee it will put a smile on your face and warm your soul, just like it did for me all those years ago.