Buttermilk Pancakes Recipe
with Canela queso fresco, seasonal preserves
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Ingredients
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Pancake Batter
Toppings
Method
Pancake Preparation
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Preheat Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit more melted butter or cooking spray.
Cook Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
Serving
Prepare Toppings
While pancakes are cooking, crumble the Canela queso fresco and have the seasonal preserves ready.
Serve
Stack pancakes on a plate, sprinkle with crumbled Canela queso fresco, and drizzle with seasonal preserves. Serve warm.