Fluffy Buttermilk Stack (Print Version)
# Ingredients:
→ Pancake Ingredients
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530ml buttermilk (2 ¼ cups)
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250g all-purpose flour (2 cups)
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3 tablespoons of sugar
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½ teaspoon of salt
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57g melted unsalted butter (4 tablespoons), cooled
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2 large eggs, beaten lightly
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1 teaspoon of vanilla
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2 teaspoons of baking powder
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½ teaspoon of baking soda
# Instructions:
01 -
Grab a big bowl and toss in the flour, sugar, salt, baking powder, and baking soda. Give it all a good stir with a whisk so it's evenly mixed up.
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In a smaller bowl, stir together the buttermilk, eggs, and vanilla. While stirring, slowly pour in the melted butter and keep whisking until it all comes together.
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Add the wet mix into the bowl with your dry stuff. Stir gently with a wooden spoon just until the ingredients come together. It's okay if you see a few bits of dry flour—don't overdo it.
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Lightly coat a non-stick skillet with oil or a bit of cooking spray. Set it on medium-low heat and let it warm up for about five minutes.
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Spoon some batter into the prepped skillet (around ½–⅔ cup for each one). Wait until bubbles start popping on the surface and the edges look set, then flip with a spatula. Cook till both sides are a nice golden color.
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Keep cooking the rest of the batter, greasing the pan lightly between batches. Serve them hot with a dab of salted butter and some maple syrup.
# Notes:
01 -
Letting the batter rest a bit before cooking makes pancakes fluffier.