Pancake Breakfast Pancakes
- 2 eggs
- 2 C all-purpose flour, sifted
- 2 Tbl sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 cups buttermilk
- 4 Tbs (1/2 stick) unsalted butter, melted
- 1/2 tsp vanilla extract
- 1 - 2 Tbs vegetable oil or non stick cooking spray
- Maple syrup for serving...
Preparation time 15mins
Cooking time 30mins
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of the pancake molds with vegetable oil, or spray with nonstick cooking spray. Set the molds on the griddle and heat till hot.
Pour about 1/3 cup of the batter into each mold. Cook until the bubbles form on top and the batter is set, about 2 minutes moe. Keep warm until all the pancakes are cooked.
Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup and butter.....