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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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The best, in my family's opinion Ingredients:
2 1/2 cups cake flour |
2 1/4 teaspoons baking powder |
2 teaspoons baking soda |
salt (a big pinch) |
2 eggs, beaten |
2 1/2 cups buttermilk, at room temperature |
1/2 cup sugar |
1/4 teaspoon vanilla extract |
1/2 cup melted butter, at room temperature, plus |
butter, extra for the griddle |
Directions:
1. Sift together the cake flour, baking powder, baking soda, and salt into a mixing bowl.
2. Whisk the flour mixture, beaten eggs, buttermilk, sugar, vanilla, and melted butter until they are very smooth; let the batter sit for 5 minutes.
3. Preheat an electric griddle to 375° (or place nonstick griddle/large nonstick skillet over medium heat).
4. Just before cooking the pancakes, coat cooking surface with melted butter using a pastry brush.
5. Scoop up batter in a 1/2 cup measuring cup; pour batter onto hot griddle, letting it spread by itself into a circle that is about 5 inches in diameter; repeat with remaining batter (possibly in batches) until a dozen or so pancakes are formed.
6. Flip the pancakes when their edges appear to be hardening a little; there should also be many small holes opening up on the surface of the pancakes; should take about 2 minutes.
7. Cook pancakes on the other side for about 2 minutes, or until pancakes are golden brown and cooked through.
8. *If cooking pancakes in batches, keep them warm while the others are cooking; remember to reheat and butter the griddle after each round of pancake cooking.
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