Looking for an easy and delicious pancake recipe. Here is one that will become one of your favorites. Light and fluffy is the best kind of pancakes. Served with fresh berries and maple syrup or just delicious plain.
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LIGHT AND FLUFFY PANCAKES
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesIngredients
2 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups of buttermilk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
1-2 teaspoon vegetable oil
Directions
- Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.
- Whisk the egg and melted butter into the milk in a separate bowl until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). DO NOT OVER MIX.
- Heat a 12 inch nonstick skillet over medium heat for 3-5 minutes; add 1 teaspoon oil and brush to coat the skillet bottom evenly. Pour ¼ cup batter onto 3 spots on the skillet. Cook the pancakes until large bubbles begin to appear, 1 ½ to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side, 1 to 1 ½ minutes longer. Serve immediately. Repeat with the remaining batter, using the remaining vegetable oil only if necessary.
Notes
- If you don’t have buttermilk. Whisk the 1 tablespoon of lemon juice and 2 cups milk together in a medium bowl or large measuring cup; set aside to thicken while preparing the other ingredients.
