Light and Fluffy Pancakes

 

SOFT AND FLUFFY PANCAKES

  • 10-12 pancakes

INGREDIENTS

 

For serving: maple syrup, butter, fresh fruit on the side

 

INSTRUCTIONS

  1. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar with a rubber spatula. In a separate bowl, whisk together the eggs, buttermilk or milk, vanilla and melted butter. Add wet ingredients to dry and mix with the spatula (don’t overmix; lumps are okay).
  2. Heat a griddle or skillet over medium heat. After 3-5 minutes, sprinkle water on the heated pan; if the water “dances,” it’s hot enough to use. Place a small pat of butter on the pan and spread the butter around the surface.
  3. Using a 1/3-cup measuring cup or small ladle, pour batter onto the skillet to form a pancake. (If the batter is too thick, add 1-2 Tablespoons more buttermilk or milk until you reach desired consistency.) When the uncooked side starts to bubble and the sides of the pancake begin to dry, the pancake is ready to flip. Use a pancake turner (large flat spatula) to flip. Cook for 1-2 minutes more or until underside is golden.
  4. Transfer pancakes to plates and serve with a pat of butter and drizzle of syrup. Yum!

 

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