Description
A very light and fluffy pancake that requires fresh buttermilk, but it’s the best I’ve ever made!
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons white sugar
- 3 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 3 cups buttermilk
- ½ cup milk
- 3 eggs
- ⅓ cup butter, melted
Instructions
- In a large bowl
- combine flour
- sugar
- baking powder
- baking soda
- and salt. In a separate bowl
- beat together buttermilk
- milk
- eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles
- it’s ready!
- Pour the wet mixture into the dry mixture; use a wooden spoon or fork to mix until it’s just blended together. The batter will be a little lumpy which is what you want.
- Pour or scoop the batter onto the preheated griddle
- using approximately 1/2 cup for each pancake. Cook until bubbles appear on the surface
- 1 to 2 minutes; flip with a spatula and cook until browned on the other side. Repeat with remaining batter.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 12