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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

The Best-Ever Fluffy Pancakes Recipe

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This recipe for The Best-Ever Fluffy Pancakes is from Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups all-purpose flour

1/4 Cup granulated sugar

1 Tablespoon baking powder

2 Teaspoons baking soda

1 teaspoon kosher salt

2 Cups buttermilk

1/2 Cup plus 1 Tablespoon vegetable oil or melted bacon grease or 10 Tablespoons (1 1/4 sticks) unsalted melted butter, plus vegetable oil for the skillet

2 large eggs

Salted butter, for serving

Pure maple syrup, for serving
Directions:
Directions:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk eggs, oil and milk together.

Pour the liquids into the dry mix and stir until well combined. Let stand 20-30 minutes. The batter will begin to get fluffy.

Heat your skillet or griddle over medium-high heat until hot. Generously oil the hot skillet. When a few droplets of water sizzle across the surface, pour 1/4 cup per pancake into the pan, far enough apart that the pancake don't touch.

Cook until top is bubbly and bottom is lightly browned, about 2 minutes. Flip and cook until lightly browned, about 2 more minutes. Transfer to a platter. Repeat to make the rest of the pancake, adding more oil to the pan if necessary.

Serve hot, with butter and maple syrup.

Pancakes are best eaten hot just after cooking.
Personal Notes:
Personal Notes:
Magnolia Table

 

 

 

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