Buttermilk Pancakes
Light and fluffy buttermilk pancakes.
Ingredients
7 ounces all purpose flour
2 tablespoon sugar
2 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk (plus more as needed)
1 large egg
3 Tbsp melted butter, cooled (plus more for plating)
Directions
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and kosher salt.
In a separate bowl, whisk together buttermilk, egg, and melted butter.
Make a well in the center of the dry ingredients, pour the buttermilk mixture into it, and gently whisk until just combined - batter should still be lumpy. Cover and let rest in the refrigerator for 30-60 minutes.
Spray a large cast iron or nonstick skillet with nonstick spray, and heat over medium-low heat, increasing to medium heat after 5 minutes. Pour 1/8-1/4 cup batter (depending on how large you want your pancakes) onto the griddle, and cook for 1-3 minutes. Once the edges of the pancake become dull and bubbles/holes form on the top of the pancake, check to make sure the bottom is brown, and flip, cooking for another 1-2 minutes. If desired, place on a wire rack in a rimmed baking sheet in a low (250°F) oven to keep warm.
Serve with Buttermilk Syrup