Fluffier Than Your Dog Pancakes
Want some SUPER fluffy pancakes? Got you covered! Depending on how big the pancakes are you get 15-20 per batch. When I makes these I just put the extras in a sealable bags and let my kids snack on them for up to two days.
Dry Ingredients:
3 cups of flour
1/2 cup of sugar
1 not quite full tablespoon of baking powder
1 1/2 teaspoon of salt
Wet Ingredients:
2 large eggs
5 tablespoons of cooking oil (I use avocado, olive, or melted butter)
1 teaspoon of vanilla
1/4 cup of whole milk (optional, this is for thinning the pancakes)
2 cups of buttermilk (makes the pancakes extra fluffy)
I make my own by putting 2 tablespoons of white distilled in my milk and letting it culture for 10 minutes. If you make your own buttermilk this way, do this as your first step.
Heat your griddle to low heat.
While it’s heating, whisk your dry ingredients together.
In a separate mixing bowl, whisk your wet ingredients, being careful not to over-whisk them.
Then pour your wet ingredients in with your dry and whisk them together. Again, be careful not to over-whisk them. Over-whisking will cause the eggs to become rubbery and unpleasant to eat.
Scoop your mixture onto your griddle to make your pancakes
Flip when the bubbles are no longer closing in your pancakes
Touch your flipped pancakes to know when they are done. They will be soft and springy to the touch. If they feel crunchy and have no spring they are NOT done.
SERVE and ENJOY
