Supplies
Ingredients
Directions
1
In a large bowl, whisk together
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
2
In a separate, medium-sized bowl, whisk together:
• 2 ¼ cups (530 ml) buttermilk
• 2 large eggs
• 1 teaspoon 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 Tablespoons (57 g) unsalted butter
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 1/2 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!
