Breakfast: Buttermilk Pancakes

By SharonE

Super thick, fluffy, crisp outside...soooo good! Adapted from, believe it or not, Williams-Sonoma.

Ingredients

• 2 eggs
• 2 cups all-purpose flour (1 3/4 for medium pancakes); scoop and sweep method for measuring
• 2 tbs sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups buttermilk
• 4 tbs unsalted butter, melted
• 1/2 tsp vanilla extract

Details

Servings 10

Preparation

Step 1

Using an electric mixer, beat eggs on medium speed until frothy.

Add buttermilk, melted butter and vanilla and mix well.

Mix in by hand, with wooden spoon, the flour, sugar, baking powder, baking soda and salt just until blended, Make sure flour is incorporated but the less you disturb, the lighter and fluffier your pancakes!

Don't let the batter sit, cook immediately, as baking powder has already started working. Heat lightly greased griddle (350 degrees F or medium high on stove). Pour about 1/3 of batter onto griddle for each pancake. You can shape and flatten slightly with bottom of measuring cup.

Flip once top is covered with tiny bubbles, about 4-6 minutes. Cook until undersides are golden brown, about 3-4 minutes more. Repeat with remaining batter.