COUNTRY STYLE BUTTERMILK PANCAKES
2 cups all purpose flour
2-3 Tablespoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups buttermilk, well shaken
2 large eggs, lightly beaten
3 Tablespoons unsalted butter, melted butter or vegetable oil, like canola for the pan
Make the Pancakes:
While you make the pancakes, heat the oven to 300 degrees and place a wire rack inside a rimmed baking sheet or on a pan in the oven. (for keeping the pancakes warm)
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a large ( 4 cup) measuring cup or medium bowl , measure out the buttermilk add the eggs and stir to combine.
Make a well in the center of the flour mixture and pour in the liquid mixture. Working from the center, stir in the liquid, stirring your way to the outside of the bowl. Mix until just combined. Don't overmix! Lumps are good!
Heat a griddle, or a large non-stick skillet, (I know it's ready when I spash a drop of water on the pan and it sizzles,) and add 1 Tablespoon of butter, spreading to coat. Add 1/4-1/3 cup scoops of the batter, keeping space between them. You may only get 3 or 4 on the pan. Reduce the heat to medium. Flip them when bubbles cover the entire top, and they are browned on the bottom, about 3-4 minutes Cook the other side until browned, about another minute. Keep warm in the oven, while you make the rest and until you are ready to serve them.
Makes 12-14 4 inch pancakes.
1. Shake the buttermilk.
It separates while it sits.