At your next dinner gathering, serve this curried parsnip soup as an appetizer. The correct amount of spiciness from the curry powder complements the sweet parsnips perfectly. Serve with butter and toasted white bread.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
| Yield: | 16 pancakes |
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil, or as needed
Instructions
- Preheat a griddle to medium heat, according to manufacturer’s instructions.
- Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
- Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
- Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.
Nutrition Facts
| Calories | 105 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 296 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome recipe!
It was a little thick I added 1/4 cup more liquid.
I followed this recipe exactly and these came out fantastic! Fluffy with a great texture and flavor. Made about 10 medium sized pancakes for me. I tried a lot of pancakes recipes and this one is a keeper.