Ingredients and Weight:
- All-purpose flour: 2 cups (250 grams)
- Granulated sugar: 3 tablespoons (45 grams)
- Baking powder: 4 teaspoons (20 grams)
- Baking soda: 1/2 teaspoon (2.5 grams)
- Salt: 1/4 teaspoon (1.25 grams)
- Large eggs: 2 (100 grams)
- Buttermilk**: 1 1/2 cups (360 grams)
- Unsalted butter, melted: 1/4 cup (60 grams)
- Vanilla extract: 1 teaspoon (5 grams)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat. Grease the pan lightly with butter.
- For each pancake, pour 1/4 cup of batter onto the hot pan. Cook for 2-3 minutes per side, or until golden brown.
- Serve immediately with your favorite toppings.
Nutritional Information (per pancake):
- Calories: 250
- Fat: 10 grams
- Carbohydrates: 35 grams
- Protein: 10 grams
Dish Characteristics:
- Fluffy and tender texture
- Slightly sweet and buttery flavor
- Can be served with a variety of toppings
User Comments:
- "These pancakes are the best I've ever had!"
- "So fluffy and delicious, perfect for a weekend brunch."
- "My kids absolutely loved them."
Special Precautions and Tips:
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 1/2 cups of regular milk and letting it sit for 5 minutes before using.
- To make sure the pancakes are cooked through, insert a toothpick into the center. If it comes out clean, they are done.
- Let the batter rest for 5-10 minutes before cooking to allow the baking powder and baking soda to fully activate, resulting in fluffier pancakes.
