8 servings
Fluffy Buttermilk-Style Pancakes
BreakfastIngredients
1 1/2 cup Grains (wheat flour, white, all purpose, bleached)
2 tbsp Sweets (sugars, granulated)
2 tsp Leavening agent (baking powder, double acting, phosphate)
1/2 tsp Leavening agent (baking soda)
1/2 tsp Salt (table)
2 large egg Egg (chicken, whole, fresh or frozen, raw)
1 1/4 cup Milk (fluid, whole, producer, 3.7% M.F.)
3 tbsp Butter (unsalted)
1 tsp Vanilla extract
Instructions
1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2
In a separate bowl, whisk the eggs, then add the milk, melted butter, and vanilla. Mix until combined.
3
Pour the wet ingredients into the dry ingredients. Stir gently until just combined — the batter should be lumpy. Do not overmix.
4
Let the batter rest for 5 minutes while you heat a non-stick skillet or griddle over medium heat.
5
Lightly grease the pan with butter. Pour about 60ml of batter per pancake onto the skillet.
6
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
7
Repeat with the remaining batter. Serve warm with maple syrup, fresh fruit, or butter.
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