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Classic Pancakes

Classic Pancake

Pancakes, with their golden-brown hue and fluffy texture
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Equipment

  • Griddle, Saute Pan, Flat Iron Pan

Ingredients
  

  • 1 Cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter (1 stick) melted
  • 1 cup buttermilk * sub milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter greasing pan * or cooking spray

Instructions
 

  • Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Combine Wet Ingredients: In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract (if using).
  • Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; it's okay if there are a few lumps.
  • Preheat the Pan: Heat a non-stick skillet or griddle over medium-high heat. Add a small amount of butter or oil to coat the surface.
  • Cook the Pancakes: Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until you see bubbles forming on the surface, and the edges start to look set, about 2-3 minutes.
  • Flip and Cook Again: Carefully flip the pancakes with a spatula and cook for an additional 2-3 minutes, or until they are golden brown and cooked through.
  • Serve Warm: