Recipe of Thick Buttermilk Pancakes

Thick-Style Flour Tortillas

Buttermilk is the key to making the best thick and fluffy pancakes!

Recipe Summary Thick-Style Flour Tortillas

Most flour tortillas use lard or vegetable shortening as one of the ingredients. This recipe uses canola oil with the same great tortilla taste. A great alternative for those of you who are allergic to soy products. Add a bowl of green chili and then get ready to sop it up with a tasty tortilla. Store tortillas in the refrigerator in a gallon-size plastic bag or place in the freezer.

Ingredients | Thick Buttermilk Pancakes

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 ¼ cups warm water, or more as needed

¼ cup canola oil

Directions

Mix flour, baking powder, and salt together in a large bowl.

Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.

Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.

Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.

Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.

To reheat tortillas, place in the microwave for 10 seconds.

Info | Thick Buttermilk Pancakes

prep: 25 mins cook: 2 mins additional: 10 mins total: 37 mins Servings: 14 Yield: 14 8-inch tortillas

TAG : Thick-Style Flour Tortillas

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