Categories: Pancakes- Waffles- Crepes-French Toast

Ingredients

• 1 1/2 cups all-purpose flour
• 2 Tbsp. granulated sugar
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 large eggs
• 1 1/2 cups buttermilk

Directions

1. In a large bowl, whisk together the flour, sugar, baking power, baking soda and salt.

2. In a separate bowl, whisk together the eggs and buttermilk. Add the butter milk mixture to the flour mixture, whisking to combine (a few small lumps are fine).

3. Heat a large nonstick skillet over medium-low heat. Check the heat by sprinkling it with water- when the water evaporates immediately, pour 3 scant 1/4 cups of batter into the skillet.

4. Cook the pancakes until bubbles begin to appear at the edges and in the center, 1 to 2 minutes. Using a spatula, peek under the pancakes. When they are golden brown, carefully flip them.

5. Cook the pancakes 1 minute more. Peek to make sure the underside is golden brown; transfer then to a baking sheet and cover loosely with fil to keep warm. Repeat with remaining batter (if your pancakes stick, wipe the skillet with 1 tsp. canola oil before cooking the next batch.

Email to a friend | Print this recipe | Back