Pancakes, Perfected

Ingredients

  • Butter   (10 tbsp)
  • All-purpose flour   (5 cups)
  • Salt   (2 ½ tsp)
  • Granulated sugar   (¼ cup)
  • Baking soda   (½ tsp)
  • Baking powder   (1 ⅔ tbsp)
  • Buttermilk   (4 cups)
  • Eggs   (4)

Instructions

  1. Place butter into a pan over low heat and melt. Set aside.

  2. In a medium bowl, combine flour, salt,sugar, baking soda, and baking powder. Whisk the dry ingredients until the salt and leaveners are evenly mixed throughout.

  3. In a second bowl, combine buttermilk and eggs. Whisk until well blended.


  4. Pour the buttermilk mixture into the dry ingredients and carefully fold to combine. Start with 10 gentle stirs.

  5. Stream in half of the melted butter and fold gently. Then, add the remaining butter and fold for another 30 seconds. Be careful not to overmix the batter; it should remain lumpy.

  6. Heat a griddle or non-stick pan to 350-375°F (medium to medium low).

  7. Drop the batter onto the preheated cooking surface with a 4oz scoop or about a ½ cup measure and smooth it out into a round shape.

  8. Cook for 2-3 minutes on the first side until golden brown. Flip and cook for another 2-3 minutes on the second side.

  9. Serve the pancakes immediately, or keep them warm in a low oven if cooking multiple batches.