A very light and fluffy pancake recipe that requires fresh buttermilk, but it's the best I've ever made!
Ingredients
- all-purpose flour: 3 cups
- white sugar: 3 Tbsp
- baking powder: 3 tsp
- ½ teaspoons baking soda: 1 piece
- salt: 0.75 tsp
- buttermilk: 3 cups
- milk: 0.5 cup
- eggs: 3 piece
- butter: 0.33333 cup (melted)
Metric Conversion
Stages of cooking
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Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Beat together buttermilk, milk, eggs, and melted butter in a separate bowl. Keep the two mixtures separate until you are ready to cook. Dotdash Meredith Food Studios
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Heat a lightly oiled griddle or frying pan over medium-high heat. You can flick water across the surface and if it beads up and sizzles, it's ready.
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Pour the wet mixture into the dry mixture; use a wooden spoon or fork to mix until it's just blended together. The batter will be a little lumpy which is what you want. Dotdash Meredith Food Studios
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Pour or scoop the batter onto the preheated griddle, using approximately 1/2 cup for each pancake. Cook until bubbles appear on the surface, 1 to 2 minutes; flip with a spatula and cook until browned on the other side. Repeat with remaining batter. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
