These are our favorite Saturday morning pancakes!
2 c. all-purpose flour
4 T. sugar
2 t. baking powder
1 t. baking soda
2 c. buttermilk (2 T. vinegar, fill to 2 c. with milk)
2 T. vegetable oil
2 eggs, lightly beaten
Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, sugar, baking powder, and baking soda in a large bowl. Combine buttermilk, oil, and eggs. Add to flour mixture, stirring until smooth.
Spoon about 1/4 c. of batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Makes about 15-16 pancakes.
Sometimes, I add 1/4 c. flour if the batter looks too runny. I like a nice thick batter that will set up into thick, fluffy pancakes. You also want your pan nice and hot, so that the batter starts cooking immediately instead of running all over the pan. But not too hot that they burn before cooking through! : )
2 c. all-purpose flour
4 T. sugar
2 t. baking powder
1 t. baking soda
2 c. buttermilk (2 T. vinegar, fill to 2 c. with milk)
2 T. vegetable oil
2 eggs, lightly beaten
Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, sugar, baking powder, and baking soda in a large bowl. Combine buttermilk, oil, and eggs. Add to flour mixture, stirring until smooth.
Spoon about 1/4 c. of batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Makes about 15-16 pancakes.
Sometimes, I add 1/4 c. flour if the batter looks too runny. I like a nice thick batter that will set up into thick, fluffy pancakes. You also want your pan nice and hot, so that the batter starts cooking immediately instead of running all over the pan. But not too hot that they burn before cooking through! : )
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