Prep 10 mins
Cook 30 mins
Batter does not store well and if it sits, it will make thin pancakes instead of the beautiful thick puffs that come out when the batter is fresh. This makes a big batch. Freeze uneaten pancakes.
- 709.77 ml all-purpose flour
- 44.37 ml white sugar
- 7.39 ml baking soda
- 14.78 ml baking powder
- 3.69 ml salt
- 709.77 ml buttermilk, best if room temperature
- 118.29 ml milk, slightly more if you want them thinner but don't make batter too thin
- 3 eggs
- 78.07 ml butter, melted
- In a large bowl, combine flour, sugar, baking soda, baking powder and salt; stir well. In a separate bowl, stir together buttermilk, milk and melted butter until well combined. Add the eggs to the liquid mixture and whisk until well blended. Add the buttermilk mixture to the flour mixture and stir just until incorporated. Do not over stir.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready.
- Pour or ladel the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
This make a lot of pancakes which was perfect for leftover for the week. I liked the texture and the taste is also great. Thanks Gailanng :) Made for Holiday tag game