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Vanilla cinnamon buttermilk pancakes
Vanilla cinnamon buttermilk pancakes

Before you jump to Vanilla cinnamon buttermilk pancakes recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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You can make similar alterations with the oils that you use to cook your food. For instance, monounsaturated fat such as olive oil can help to offset the bad cholesterol in your diet. Olive oil also is a good source of vitamin E which is beneficial for your skin, among other things. If you currently are consuming a lot of fresh fruits and vegetables, you may want to think about where you’re buying them and if it’s the best source. If you go for organic foods, you can avoid the problem of ingesting crops that may have been sprayed with harmful pesticides. If you can find a good local supplier of fresh fruit and vegetables, you can also eat foods that have not lost their nutrients as a result of storage or not being harvested at the right time.

All in all, it is not difficult to start to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vanilla cinnamon buttermilk pancakes recipe. To make vanilla cinnamon buttermilk pancakes you need 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vanilla cinnamon buttermilk pancakes:
  1. You need 2 c all purpose flour
  2. Use 3 tbsp sugar
  3. Get 1 1/2 tsp baking powder
  4. Get 1 tsp baking soda
  5. Prepare 1/4 tsp salt
  6. Get 2 c buttermilk
  7. Use 1 1/2 tsp vanilla extract
  8. You need 1/2 tsp ground cinnamon
  9. Take 1 egg
  10. Use 1/4 c melted butter
Instructions to make Vanilla cinnamon buttermilk pancakes:
  1. Melt the butter and set aside to cool down slightly
  2. To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.
  3. In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again.
  4. Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together. Once it's combined, stop mixing. If you over-mix, your pancakes won't be light and fluffy.
  5. Set pancake batter aside and heat up a large skillet or griddle over MED-LOW heat. Add a bit of butter to the preheated griddle and spread it out.
  6. Use a 1/4 or 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle.
  7. Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.
  8. Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.

A tall stack of these with some pure maple syrup (no fake stuff), a little fruit preserves, and some fresh fruit, and I am a super happy camper. For vanilla pancakes: Whisk flour, baking soda, salt, egg, buttermilk, cinnamon, vanilla bean, vanilla extract and sugar in large bowl until well combined. Thin with water or buttermilk as necessary, a tablespoon at a time. Heat griddle or skillet over moderate heat. These fella's are so light and beyond flavorful!

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