My Mama's Best Buttermilk Pancakes
Makes 24 4-inch pancakes
The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs , lightly beaten
3 cups buttermilk
4 tablespoons butter , melted
butter flavored non stick cooking spray
1. Heat griddle to 375° or medium high. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add slightly beaten eggs to the buttermilk; stir well, and then add the butter; whisk to combine. Batter should have small to medium lumps.
2. Heat oven to 175°. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Lightly spray pan with cooking spray.
3. Using a 1/4 cup measure, pour pancake batter, in pools about 1 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Makes 24 4-inch pancakes
The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
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1/2 teaspoon salt
3 tablespoons sugar
2 large eggs , lightly beaten
3 cups buttermilk
4 tablespoons butter , melted
butter flavored non stick cooking spray
1. Heat griddle to 375° or medium high. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add slightly beaten eggs to the buttermilk; stir well, and then add the butter; whisk to combine. Batter should have small to medium lumps.
2. Heat oven to 175°. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Lightly spray pan with cooking spray.
3. Using a 1/4 cup measure, pour pancake batter, in pools about 1 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.