#pancake recipe
Classic Buttermilk Pancakes
Breakfast classic!
Ingredients
2 cups all-purpose flour
2 cups whole-fat buttermilk
2 large eggs
4 tbsp melted butter, slightly cooled
1 ½ tbsp granulated sugar
¼ tsp nutmeg
½ tsp cinnamon
½ tsp baking soda
1 ½ tsp baking powder
2 tsp vanilla extract
Dash of salt
Zest from ½ lemon, optional
NOTE: The main thing to remember is that the ratio of flour:buttermilk:eggs is always 1:1:1
Directions
Preheat your griddle or skillet to medium heat.
In a large bowl, sift together the dry ingredients and set aside.
In another bowl, combine the wet ingredients.
Make a small well into the center of the dry ingredients and pour in your wet ingredients.
Using a silicone spatula or whisk, combine all of the ingredients until just combined.
NOTE: Be careful to not over-mix the batter or else the gluten will develop in the flour and you will not have light and airy pancakes.
Let the batter rest for a few minutes.
Generously coat your skillet/griddle with butter or non-stick cooking spray.
Using a 1/3 cup measure, scoop out your batter onto your cooking surface and cook until golden brown on each side, roughly 3 minutes per side.
Serve while hot with butter and maple syrup.
Enjoy!
Post link
