Ingredients
Units
Scale
Wet Ingredients
- 2 eggs
- 2 c buttermilk
- 2 tsp maple syrup or sugar
Dry Ingredients
- 2 c flour (option for half white whole wheat)
- 2 tsp baking powder (preferably aluminum free)
- 2 tsp baking soda
- 1/4 tsp salt
Use at the end
- 1 c fruit ((optional – fresh or frozen))
- 2 Tbsp butter
Instructions
Pre-heat the griddle
- Heat griddle to 375°. If using a pan, use medium high heat until it sizzles strongly when you splash water in.
Prep the batter
- In a large bowl, whisk together the eggs, maple syrup and buttermilk.
- In a separate bowl, combine the flour, baking powder, baking soda and maple syrup, which gives it a little sweetness and helps make it golden.
- Stir the dry ingredients into the wet ingredients just until blended, about 20 – 25 strokes.
- Add fruit in the last 5 strokes if using.
Cook the pancakes
- Use a cold stick of butter to generously coat butter on the skillet. This helps prevent sticking and adds flavor.
- Use a measuring cup or ice cream scoop to pour ¼ cup of batter for a small pancake or ½ cup of batter for a large pancake onto the skillet and use the back of the spoon to spread out in a circular motion to the size you like.
- Cook until bubbles appear on the surface and the bottom is golden brown, about 4-5 minutes. Flip and cook the other side until golden brown.
- Store in a pancake warmer or dish with a lid and towel inside to keep warm until ready to serve.
- Between each batch of pancakes, re-coat the griddle with butter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
