One of my goals in life is to try the best recipes online that I can find, test, alter, and make into perfection for our taste. While I am no master chef, and while I did not study food in Italy (still on my to do list), I have found some amazing recipes that we use on a weekly and monthly basis. These pancakes can be found in our house weekly on a Saturday or Sunday morning. The original recipe can be found here, which is mine has been adapted, yet altered from. We add chocolate chips to ours, but if you’re not feeling so daring, or don’t have as sweet of a tooth, leave them out!
1 cup of buttermilk
1 teaspoon of real vanilla extra
2 tablespoons of melted butter
2 tablespoons white sugar
1/2 teaspoon kosher salt
1 teaspoon baking power
1/2 teaspoon baking soda
1 cup of flour
Trader Joe’s Bourbon Barrel Aged Maple Syrup – optional
Semi-sweet chocolate chips -optional
Berries – optional
-Heat a shallow skillet over medium eat with a 1-2 tablespoons of butter. It’s good to get your pan hot, but not smoking.
-In a large bowl, whisk your buttermilk, vanilla, eggs, and melted butter until well combined.
-Add baking powder, baking soda, sugar, and salt. Whisk until well combined.
-Pour in flour and whisk until well combined.
-Use 1/3 cup measure and scoop a modest amount of batter into your pan. It should sizzle and start to bubble within 1 minute. While batter is still fresh on the pan, at your desired about of chocolate chips.
-Once the pancake has started to slightly bubble on top, use a spatula and flip the pancake, flicking your wrist in one quick movement.
-Cook pancake for 1-2 more minutes, then switch out for new batter.
-If you’re serving a crowd, use a skillet that allows for more pancakes, or use a flat top skillet that fits across several burners (recommended for best pancake results).
-You can put your pancakes in the oven as low as it will go to keep them warm if you’re making a bunch and want them to stay hot!
-Serve with choice of berries, syrup, powdered sugar, or whatever you’re in the mood for!