Fluffy Pancakes
Fluffy Pancakes
Pancakes are my favorite breakfast and brunch food. I have literally traveled all over the states in search of some of the best pancakes made to order. My first pancake experience when I was a kid before I started grade school. My mom would take me to McDonalds in the early 80’s during the week and order hotcakes and sausage. Pancakes in hand, my mother would cut the pancakes into small squares after she spread salted butter and poured syrup from the little block provide. Taking the fork with a small piece of pancake and a little piece of sausage was the perfect bite of food. The sweet and savory combination was the perfect combination. Like how could something like this be so good. This recipe is for my pancake lovers who just want pancakes any day of the week at any given time.
Ingredients
2 Cups - All-Purpose Flour
1 Tsp - Kosher Salt
1 Tsp - Baking Soda
2 Tsp - Baking Powder
3 Tbsp - Suger
2 Large - Eggs
2 Cups - Buttermilk
½ to 1 Cup - Half and Half
5 Tbsp - Unsalted Butter
2 Tsps - Vanilla Extract
Instructions
In a small bowl or sauce pan, melt 5 tbsp of unsalted butter and set aside.
In a bowl, mix eggs, buttermilk, half and half, melted butter and vanilla extract until combined.
In a separate bowl, mix flour, salt, sugar, baking soda, baking powder
Add wet mixture to dry mixture and combine gently.
In a 12” skillet or cast iron skillet, heat 1 tbsp of unsalted butter.
Take a ¼ measuring cup and scoop batter into pan creating 2 to 3 pancakes.
Flip pancakes gently when bubbles appear on top.
Remove pancakes from skillet and place on a parchment line baking sheet.
Repeat steps 6 and 7 until all the batter is gone.
Serve warm with room temperature salted butter and maple syrup.
