Empty My Fridge
Buttermilk Pancakes
Ingredients
- Butter · melted6 tbsp
- Flour2
- Sugar⅓ cups
- Baking powder1
- Baking soda½ tsp
- Salt¼ tsp
- Egg2
- Buttermilk2 cups
- Vanilla1 tsp
Instructions
- Melt the 6 Tablespoons (85g) butter and let it cool slightly.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt until combined.
- In another large bowl, whisk the eggs, buttermilk and vanilla. Whisk in the melted butter, then pour the wet mixture into the dry and whisk gently. Make sure no dry flour is left on the bottom; a few lumps are fine. Let the batter rest while you heat the pan.
- Heat a griddle or large skillet over medium heat and grease it generously with butter or nonstick spray. Pour a heaping 1/4 cup of batter per pancake. Cook for about 2 minutes, until the edges look set and holes appear around the border, then flip and cook about 1–2 minutes more until cooked through. Grease the pan again for each batch if needed.
- Keep finished pancakes warm in a 200°F (93°C) oven until all are cooked.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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