These buttermilk pancakes cook up tender with lightly golden edges. A few small lumps in the batter are welcome; overmixing can make pancakes tough. Serve them straight from the skillet with fruit and maple syrup.

Makes about 12 pancakes • Prep: 10 minutes • Cook: 15 minutes

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (480 ml) buttermilk
  • 2 large eggs
  • 3 tablespoons melted butter, cooled
  • 1 teaspoon vanilla extract
  • Butter or neutral oil, for the skillet
  • Fruit and maple syrup, optional, for serving

Instructions

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Breakfast & Brunch, Recipes
Pages 12