I’ve been making brunch lately, and these are the lightest, most delicious pancakes ever! The fellas love them with hash browns. And no, there is no substitute for the buttermilk – so throw on your coat, go to the store and buy some, you’ll be glad you did!
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups sifted flour
- 2 tablespoons granulated sugar
- 2 large eggs, beaten
- 2 cups buttermilk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- In a medium bowl, combine the salt, baking powder, baking soda, flour, and sugar. Set aside.
- In a large bowl, whisk together the eggs, buttermilk, butter, and vanilla.
- Using a wooden spoon, make a well in the bowl of dry ingredients. Pour in the wet ingredients and stir with a wooden spoon until just combined. It’s important not to over mix or your pancakes will be tough and flat.
- Butter your skillet over medium high heat, dropping 1/3 cup of batter and cook until bubbles form, flip and cook until golden. Makes 10 to 12 pancakes.
