Buttermilk Pancakes

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.

6 Pancakes

15 Minutes

Ingredients:

1 cup flour

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1 egg

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.

Chef's Notes:

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.

Provided By: Amanda F.