The Perfect Pancakes
Yes, they are perfect!
Servings: 8 People
Ingredients
- 2 c Flour
- 3 T Sugar
- 1 ½ tsp Baking Powder
- 1 ½ tsp Baking Soda
- 1 ¼ tsp Kosher Salt
- 2 ½ c Buttermilk
- 2 Eggs slightly beaten
- 3 T unsalted Butter melted & cooled
- 1 T Vanilla Extract
- ¼ c Cornmeal optional*
- 1 c Blueberries optional*
Instructions
- Put a large skillet on the stove and heat over medium heat.
- Add the first 5 ingredients to a large mixing bowl and whisk to combine.
- Create a well in the center for the dry ingredients and add the buttermilk, eggs, butter and vanilla.
- Start whisking in the center and move out towards the sides. Mix just until combined, batter should be lumpy.
- *If desired, add the cornmeal and blueberries to the batter. Gently combine/fold just until mixed.
- Add a pat of butter to the skillet and CAREFULLY wipe off with a paper towel.
- Use a ladle to scoop the batter onto the prepared pan.
- When the pancake starts to bubble (even in the middle) and the edges start to dry, around 2-3 minutes, flip the pancake. Cook for another 1-2 minutes on the other side.
- Repeat until all batter is used.
- Serve immediately or let cool on a cooling rack.
Notes
Leftover pancakes that have cooled completely can be stored in a freezer safe Ziploc and placed in the freezer. Take as many out as desired and pop them in the toaster for a quick and easy breakfast (or snack, lunch, dinner… whenever)!