Classic Buttermilk Pancakes
Can never go wrong with a nice fluffy classic buttermilk pancake. Amiright? I am right.
Servings: 4 servings
Equipment
- Mixing bowls
- Whisk
- Cast iron skillet or griddle
- spatula
- pastry brush
Ingredients
- 1 cup all purpose flour
- ½ tsp kosher salt
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1 cup buttermilk
- 1 eggs
- 3 tbsp melted butter
- olive oil for cooking the pancakes
Instructions
- Preheat a griddle or cast iron pan on a stove to the setting above it’s lowest setting.
- While the griddle is heating, In a large bowl, whisk together the flour, salt, sugar, baking powder, and baking soda. Set aside.
- In a small bowl, whisk together the egg and milk.
- Pour the milk mixture in with the flour mixture. Gently whisk for about a minute to combine.
- Add the melted butter to the mixture. Stir to incorporate. Batter should be slightly lumpy and thick.
- Spread small amount of olive oil in the griddle with a pasty brush, just enough to coat the surface.
- Pour a quarter cup of the pancake mixture onto the griddle. Spread out the mixture to make pancakes a little thinner and rounder. If cooking multiple pancakes at a time, be sure to keep them at least an inch apart.
- Cook pancakes for 4-5 minutes on it’s first side. The uncooked side will create little holes and look a little dry. Once it’s at that point, flip and cook for 1 more minute.
- Serve with melted butter and maple syrup. Enjoy!