Buttermilk Pancakes | Servings | Prep Time |
| 20servings | 5minute |
| Cook Time |
| 5minute |
|
|
Ingredients
Dry Ingredients:
- 1040gram flourfreshly milled
- 100gram sugar, organic
- 3tablespoon baking powder
- 2teaspoon baking soda
- 2teaspoon salt, kosher
Wet Ingredients:
- 8each eggs, large
- 8cup buttermilk
- 3/4cup butter, unsaltedsuch as Straus European, melted
- 2tablespoon vanilla extract
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.