Description
These Fried Pancakes offer a delicious twist on the classic breakfast treat by frying the batter in oil for a crispy exterior and soft interior. Perfectly golden and easy to make, they pair wonderfully with jam, sour cream, or fresh berries for a satisfying meal.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 eggs
- 2 cups buttermilk
For Frying
- 1 cup vegetable oil for frying
Instructions
- Mix Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Add Wet Ingredients. Pour in the eggs and buttermilk to the dry mixture and stir until the batter is mostly smooth, avoiding overmixing to keep the pancakes tender.
- Heat Oil. Place a skillet over medium to medium-high heat and pour in enough vegetable oil to just barely cover the bottom of the pan. Allow the oil to heat up properly to ensure crispy pancakes.
- Fry Pancakes. Working in small batches of 3 to 4, ladle approximately 1 tablespoon of batter at a time into the hot skillet. Fry the pancakes until the bottoms are golden brown, then carefully flip and fry the other side until golden brown as well.
- Drain and Serve. Transfer the fried pancakes to a paper towel-lined plate to remove excess oil. Serve hot with your choice of jam, sour cream, or fresh berries to complement the crispy, fluffy texture.
Notes
- Adjust the heat as needed during frying to prevent burning and achieve a golden brown crust.
- Use fresh oil for the best flavor and crispiness.
- For a lighter option, consider using a non-stick skillet with minimal oil, but traditional frying yields the best texture.
- These pancakes are best enjoyed immediately while hot and crispy.
- You can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar if buttermilk is unavailable.
Nutrition
- Serving Size: 1 pancake
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
