Buttermilk Pancakes
Breakfast and buttermilk pancakes go hand in hand, especially on the weekends. This recipe is easy, quick and makes delicious, tender and rave-worthy Buttermilk pancakes.
Ingredients
Dry Ingredients:
- 1040 gram flour freshly milled
- 100 gram sugar, organic
- 3 tablespoon baking powder
- 2 teaspoon baking soda
- 2 teaspoon salt, kosher
Wet Ingredients:
- 8 each eggs, large
- 8 cup buttermilk
- 3/4 cup butter, unsalted such as Straus European, melted
- 2 tablespoon vanilla extract
Servings: servings
Units:
Instructions
Dry Ingredients:
- Place a bowl onto a scale and measure out the flour and sugar. Then add the baking powder, baking soda and salt. Using a whisk, blend the ingredients together well. This can be made in advance and stored in an airtight container.
Wet Ingredients:
- Crack the eggs into a bowl and whisk until fluffy. Add the buttermilk, melted butter and vanilla. As these are simple and classic pancakes, there is no extra flavorings, but vanilla extract can be left out or almond extract can be substituted.
To Cook:
- Add the liquid ingredients to the dry ingredients and fold the mixture together until a batter is formed. A few lumps are ok.
- Cook the batter on a 350F griddle.
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