Buttermilk Pancakes
Ingredients
- 2 cups flour
- 4 tbsp white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ¼ cup butter (melted)
- 2 eggs
- ½ cup milk
- 2 cups buttermilk
Method
- In a large bowl, mix together all of your dry ingredients thoroughly.
- If you plan to add blueberries, sliced bananas, or chopped pecans, do so now. Add the fruit and/or nuts to the dry ingredients.
- Put the butter into a small bowl and microwave it to melt it
- Add in the buttermilk and milk and stir.
- Add the eggs and mix them into the butter and milk bowl thoroughly.
- Pour the wet ingredients all at once into the dry ingredients.
- Using a large spoon, carefully fold the wet ingredients into the dry ingredients, using only the minimum number of turns to incorporate the two. There will be small lumps of dry flour here and there, and the batter will appear as though you're "not finished mixing." However, stop mixing.
- Do not over-mix at this stage, stop mixing before you feel you should.
- Let the batter sit on the counter for about 5 to 7 minutes. You'll know it's ready when small bubbles begin to form on the top.
- Heat your frying pan and put a small amount of butter (approximately 1 tablespoon) on the pan and smooth it with a paper towel to fully cover the bottom of your griddle.
- Pour your pancake batter into the pan as per your desired pancake size.
- When small bubbles appear on the surface, flip them over gently using a spatula.
- Wait approximately 1 minute or so. I usually turn the pancake over once more to check that the underside is done.