Directions: |
Directions:
1. Mix dry ingredients together in medium bowl.
2. Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended.
3. Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
(The batter looks thick, but before thinking about thinning, read the personal notes. Just say no to the abusive habit of thinning pancake batter. We are Americans and these aren't crepes!)
4. Lightly coat skillet with oil. Heat to medium low (I do one notch below medium).
5. Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
6. Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
7. Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
8. Serve warm with maple syrup and butter. Makes 10-12 pancakes.
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Personal
Notes: |
Personal
Notes: I have been looking for a good pancake recipe for a while. This one is the overwhelming winner. When you make it, your first instinct is that the batter is way too thick. You need to trust the inner cake in you and try it this way. You have to help spread the batter a little, but after that this recipe makes a nice thick (approx 1/4-3/8 In) style pancake that is very fluffy, not tough and actually very light. If you are tempted to thin this recipe, just find the crepe recipe and admit you can't handle a real pancake.
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This recipe for Fluffy Buttermilk Pancakes is from