Description
My kids’ favorite breakfast. They are tender and pudding like when fresh off the griddle. They make a great canvas for berries and fruit syrups but we like them best with butter and maple syrup.
Ingredients
- 2 cups All-purpose Flour
- 1-¼ teaspoon Baking Soda
- ¾ teaspoons Baking Powder
- ½ teaspoons Salt
- 2 cups Buttermilk
- ⅓ cups Butter, Melted
- 2 whole Eggs
Preparation
In a medium size mixing bowl whisk the flour, baking soda, baking powder and salt until well-combined. Set aside.
In a large bowl mix together the buttermilk, melted butter and eggs. Add the flour mixture all at once and whisk until combined. There may be a few lumps. Set the batter aside for 10 minutes. This lets the gluten relax, so you’ll have a more tender and airy pancake, and the leavening agents do their thing. (If pressed for time, you can use it right away.)
Preheat an electric griddle or heat a non-stick pan over medium high heat. When a small drop of water sizzles and skips across the cooking surface, the pan is ready. Spray lightly with cooking spray. For each pancake, place a scant 1/2 cup of batter onto the griddle surface or non-stick pan. When bubbles appear across the surface of the pancake and the batter begins to look slightly dry, flip the pancake and cook for a few moments longer on the second side. If the pancakes appear to be browning too quickly, turn down the heat.
Serve immediately with butter and maple syrup.
Cooks note: In most recipes you can substitute milk and lemon juice (1 cup milk plus 1 tablespoon lemon juice, let sit for 5 minutes) for buttermilk, but not in this recipe. I have never had good results with it.
