Best Buttermilk Pancakes On The Planet |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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These are the most perfect pancakes I've ever had, and definitely the best ones we've ever made. I first heard of these while reading last month's Saveur. It was the issue with the Saveur 100. I was happily reading, and came to the article about the pancakes. Read more . And guess what? The restaurant is right here in NH! Ha! We could have gone to the restaurant to try some, I suppose, but the recipe was in the article, too. Happy, happy! We just got around to making them tonight for dinner. There's something fun about having breakfast for dinner, isn't there? And wow, are these delicious! They're very slightly crunchy on the outside, and extremely tender inside. Perfect. Ingredients:
2 cups flour |
2 tbsp. granulated sugar |
4 tsp. baking powder |
1 tsp. baking soda |
1 tsp. fine salt |
2 cups buttermilk |
4 tbsp. melted butter |
1 tsp. vanilla extract |
2 beaten eggs |
Directions:
1. Mix the flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk , set aside.
2. In a smaller bowl, whisk the buttermilk, butter, vanilla, and eggs.
3. Mix the wet ingredients into the dry ones, and mix gently, just to combine. Don't overmix, or you'll have tough pancakes.
4. Heat a nonstick skillet over medium heat.
5. Heat oil or butter, when hot, add 1/2 cup batter for each pancake.
6. Let cook on one side until top gets bubbly, and turn to cook second side, repeat until you use up the batter.
7. Transfer to a plate and keep warm until ready to serve.
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