Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Whisk the
All-Purpose Flour (2 1/2 cups)
,
Granulated Sugar (2 Tbsp)
,
Salt (1/2 Tbsp)
,
Baking Powder (1 tsp)
, and
Baking Soda (1 tsp)
together in a large bowl. Add the
Large Eggs (2)
and beat with a fork till the eggs are whisked and incorporated into the surrounding flour, as if you were making pasta.
Step 2
Add the
Buttermilk (2 cups)
and
Milk (1/2 cup)
, and stir with spatula to combine. Add the
Unsalted Butter (2/3 cup)
and stir until combined.
Step 3
Heat a large skillet over medium-high heat. When hot, film with a thin layer of
Canola Oil (as needed)
. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
Step 4
The batter will spread into a pancake about 3 inches wide. Cook for 2-3 minutes. When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath.
Step 5
If the pancake is golden brown, flip and cook on the other side for 2 minutes, or until the bottom of the pancake is golden brown.
Step 6
Transfer to a cooling rack briefly before serving. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter. Serve with desired toppings.
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSEasy Vegan Kimchi Fried Rice
Apple-Frangipane Galette
Dead Easy Steak Marinade
Soba Salad with Marinated Tofu, Mint and Scallions
Cheaters' Duck Confit
Baked Steel Cut Oatmeal
Homemade Falafel with Lima Bean Salad
Broiled Tarragon Breasts
Mollie Katzen's Chocolate Eclipse
Slow Cooker Gigante Beans with Panecetta and Tomato
Cook's Illustrated Blueberry Cobbler
Vegan Chocolate Mousse with Aquafaba and Almond milk
Whole Peach Bellini
Cinnamon Pull-Apart Bread
Steak Bulgogi with Cucumber-Apple Pickles
Crispy Tofu and Broccoli with Sesame-Peanut Pesto
Recommended Recipes
{{name}}