Pancakes
Classic buttermilk pancakes made from scratch with basic pantry ingredients.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 unit large egg
- 3 tablespoons unsalted butter melted
- 2 cups buttermilk see note above
- 1 to 2 teaspoons vegetable oil
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Directions
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1
Adjust an oven rack to the middle position and heat the oven to 200 degrees. Set a wire cooling rack over a baking sheet and set aside.
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2
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter, and then the buttermilk. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Be careful not to overmix the batter.
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3
If you don’t have any buttermilk, vinegar or lemon juice and milk works well. Can’t even tell the difference. 1 tablespoon vinegar/lemon to 1 cup of milk. Let sit for 5 minutes.
More Details
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Story
Way better than premixed pancakes. It’s worth the extra effort for sure.
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