Pancakes
A classic pancake recipe that makes about 16 four-inch pancakes in 30 minutes.
30 min prep
16 servings
Available offline
Ingredients
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16
servings
- 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 melted
- 2 cups buttermilk
- 1 to 2 teaspoons vegetable oil
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.
More Details
Original Recipe
Cookbook pages, handwritten notes, recipe cards
Source
Shalantie’s favorite pancakes
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