- 1 1/2 cups all-purpose flour
- 3 Tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Whisk together in another bowl:
- 1 1/2 cups buttermilk
- 3 Tbsp unsalted butter, melted
- 2 large eggs
- 1/2 tsp vanilla (optional)
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Spoon 1/3 cup of batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of of each pancake is speckled with bubbles and some bubbles have popped open, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200°F oven while you finish cooking the rest.
- Pure maple syrup or honey
- Pats of butter
Yield: about 12 5-inch cakes
From: The New All-Purpose Joy of Cooking
Gray: These are great pancakes and are very straightforward. The cookbook offers about a dozen variations and add-ins, so it is worth checking out and experimenting. I will definitely be making these again.
Katie: These were delicious pancakes! I have greatly enjoyed making pancakes and waffles from scratch rather than using a box mix. It has allowed us to stop purchasing the box mixes which can only be used for limited things. By using flour, sugar, etc, we are using ingredients that we already have on hand. At this point, we only had to purchase buttermilk in order to make these pancakes!