Directions: |
Directions:1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well combined.
2. In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.
3. Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring
until well-combined (the butter may separate and curdle if your other ingredients are cold,
this is OK, just whisk to combine).
4. Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined
-- do not overmix your pancake batter or your pancakes will be flat. Use a light hand when
stirring, and a few flour streaks in the batter are fine.
5. Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on
burner on medium-low heat.
6. Allow skillet to preheat before adding batter (about 5 minutes, it's good for your pancake
batter to sit several minutes as well, which is why you prepared that before preheating your
pan), and once skillet is heated (I usually test this by hovering my hand several inches above
the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I
use about ½-⅔ cup of batter per pancake).
7. Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to
burst. Using a pancake spatula, carefully flip pancake and continue to cook several more
minutes until pancake is golden brown.
8. Repeat until all batter is used -- I recommend spraying or brushing the pan between each
batch of pancakes.
9. Serve warm topped with salted butter and maple syrup! |
This recipe for 1/2 recipe Buttermilk Pancakes is from