A recipe for pancakes that is really light and fluffy, and it requires fresh buttermilk; yet, it is the best pancake recipe I've ever cooked!
– 3 cups all-purpose flour– 3 tablespoons white sugar– 3 teaspoons baking powder– 1 ½ teaspoons baking soda– ¾ teaspoon salt– 3 cups buttermilk– ½ cup milk– 3 egg– ⅓ cup butter, melted
Ingredient
Direction
1
Add flour, sugar, baking powder, soda, and salt to a large basin. Mix milk, eggs, buttermilk, and melted butter in another bowl. Avoid combining mixtures before cooking.
2
Medium-high heat a lightly oiled griddle or pan. Flip water across the surface and it will be ready if it beads and sizzles.
3
Stir the wet ingredients into the dry mixture with a wooden spoon or fork until barely combined. Lumpy batter is ideal.
4
Pour or scoop 1/2 cup batter onto the griddle for each pancake. After 1–2 minutes of bubbles, spatula and brown the other side. Use leftover batter.