Buttermilk Pancake Recipe

Ingredients

• •2 cups All-Purpose Flour
• •2 tbsp Light brown sugar
• •1 1/2 tsp Baking powder
• •3/4 tsp Baking soda
• 🧈2 cup Buttermilk
• 🥚2 Eggs
• 🧂2 tbsp Unsalted butter (melted)
• •2 tsp Vanilla
• 🧂1 1/4 tsp Fine sea salt

Instructions

1. 1Mix all dry ingredients in a bowl.
2. 2In another bowl, mix all wet ingredients. If the batter is too thick, you can always add a tablespoon of milk at a time until desired consistency is reached. •But for extra fluffy cakes, separate the egg whites and whisk them until they form stiff white peaks and set aside.
3. 3Combine wet and dry ingredients until there’s no dry flour. If you separated the egg whites, you’ll add them in with a spatula and gently fold them in (you want to avoid knocking the air out of them).
4. 4Warm up a pan or electric griddle over medium heat, let the pan get hot. Melt some butter in the pan but be sure to wipe off the excess. Once the pan is hot, try a tester cake first. The batter should sizzle when it hits the pan. Silver dollar pancakes take about a minute per side.
5. 5Freezer and reheating instructions: allow pancakes to completely cool. Place them in a freezer safe bag. I stack them 3 high. Placing parchment paper between the layers may help with the sticking. When your ready for a stack later in the week, just put them on a microwave safe plate (cakes separated not stacked) and nuke for 45-60 sec.