Buttermilk Pancakes
Ingredients
The batter
-
2 ½
cups
flour
-
2
tablespoons
sugar
-
1 ½
teaspoons
salt
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
2
large
eggs
-
2
cups
buttermilk
-
½
cup
milk
-
10
tablespoons
unsalted butter
For frying
-
as needed
Canola or peanut oil
Instructions
- Warm the Baking Steel griddle over low heat if using.
- In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
- Add eggs and mix until incorporated into the flour.
- Stir in buttermilk and milk until combined.
- Add melted, cooled butter and stir until combined.
- Heat a large skillet over medium-high heat and add a thin layer of oil.
- Spoon batter onto the skillet to form pancakes about 3 inches wide.
- Cook for about 2 ½ minutes until bubbles form and edges look dry.
- Flip pancakes and cook for another 2 to 2 ½ minutes until golden brown.
- Transfer pancakes to a cooling rack and continue cooking remaining batter.
Nutrition Facts (estimated)
Servings
18-20 pancakes
Calories
250
Total fat
12g
Total carbohydrates
32g
Total protein
6g
Sodium
300mg
Cholesterol
100mg
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