Best Pancake Ever

This recipe is a winner. I never did homemade pancake, but these looked so good I had to give them a try! I didn't have buttermilk, but I did mix 1 cup of milk with 1tbsp of vinegar - mixed them together and put it in the fridge for around 2min to be used. Yes, this means you should try them!!




Ingredients

3 Tbs. unsalted butter; more for serving
2 cups all purpose flour
1/4 cup granulated sugar
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk (for 1 cup of milk use 1tbsp of either white vinegar or lemon juice)
2 large eggs
Butter for the griddle
Pure maple syrup or pancake syrup for serving

Method

Melt butter in a small bowl, and set aside.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.

Heat a griddle and lightly butter the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 2.5cm apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Serve hot with butter and maple syrup or your favorite topping!.

Make Ahead Tips

Cooked pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 180C oven for 5 minutes.