Month: July 2024

Directions

• Place butter into a pan over low heat and melt. Set aside.
• In a medium bowl, combine flour, salt, sugar, baking soda, and baking powder. Whisk the dry ingredients until the evenly mixed throughout.
• In a second bowl, combine buttermilk and eggs. Whisk until well blended. If you can’t find buttermilk, combine 500 grams (2 cups) of sour cream with 400 grams (1 2/3 cups) of water as a substitute.
• Pour the buttermilk mixture into the dry ingredients and carefully fold to combine. Start with 10 gentle stirs.
• Stream in half of the melted butter and fold gently. Then, add the remaining butter and fold for another 30 seconds. Be careful not to overmix the batter; it should remain lumpy.
• Heat a griddle or non-stick pan to 350-375°F (175-190°C). Use a 4-ounce scoop or 1/2 cup of batter per pancake.
• Drop the batter onto the preheated griddle or pan with a 4oz scoop or about a ½ cup measure and smooth it out into a round shape.
• Cook for 2-3 minutes on the first side until golden brown. Flip and cook for another 2-3 minutes on the second side.
• To check if the pancakes are done, give them a quick poke. If they are firm and do not cave in, they are ready. If they cave in, continue cooking.
• Serve the pancakes immediately, or keep them warm in a low oven if cooking multiple batches.