Classic Buttermilk Pancakes Breakfast classic! Ingredients 2 cups all-purpose flour&n

Classic Buttermilk Pancakes Breakfast classic! Ingredients 2 cups all-purpose flour 2 cups whole-fat buttermilk2 large eggs 4 tbsp melted butter, slightly cooled 1 ½ tbsp granulated sugar ¼ tsp nutmeg½ tsp cinnamon ½ tsp baking soda 1 ½ tsp baking powder 2 tsp vanilla extract Dash of salt Zest from ½ lemon, optionalNOTE: The main thing to remember is that the ratio of flour:buttermilk:eggs is always 1:1:1Directions Preheat your griddle or skillet to medium heat.In a large bowl, sift together the dry ingredients and set aside. In another bowl, combine the wet ingredients.Make a small well into the center of the dry ingredients and pour in your wet ingredients.Using a silicone spatula or whisk, combine all of the ingredients until just combined. NOTE: Be careful to not over-mix the batter or else the gluten will develop in the flour and you will not have light and airy pancakes. Let the batter rest for a few minutes. Generously coat your skillet/griddle with butter or non-stick cooking spray. Using a 1/3 cup measure, scoop out your batter onto your cooking surface and cook until golden brown on each side, roughly 3 minutes per side. Serve while hot with butter and maple syrup.Enjoy!  -- source link

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