Everyone loves pancakes! Especially ones that are so light and tender, they melt in your mouth. Try this easy recipe for your next short stack.
1 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk, plus more for thinning out batter
2 tablespoons butter, melted
1/2 teaspoon vanilla
1/2 teaspoon almond extract, optional
Oil for pan
Method:In a small bowl combine flour, sugar, salt and baking soda. In a medium bowl, beat eggs and blend in buttermilk. Add dry ingredients, beating until smooth; blend in melted butter. Do not over-mix. For thinner pancakes add up to a quarter cup more buttermilk.
Preheat an oiled griddle or frying pan on medium-low for at least 10 minutes. Pour 1/4 cup of batter per pancake onto the griddle. Flip the pancakes when bubbles appear evenly on the surface.
Serve immediately with syrup or fresh fruit.
This recipe can easily be doubled to make pancakes for a crowd. If you have any leftover pancakes, they can be refrigerated for a few days and reheated in the toaster oven or microwave.