“Pancake Friday” Buttermilk Pancakes

Want a refresher on how to make this?

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Makes 12-15 fluffy pancakes

INGREDIENTS

• 2 cups all purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon kosher salt

• ¼ cup granulated sugar

• 5 tablespoons melted unsalted butter, plus more for cooking

• 3 eggs, plus 1 egg yolk

• 2 cups buttermilk

• 1 teaspoon vanilla extract or paste

INSTRUCTIONS

Sift the flour, baking powder, soda and salt together into a medium bowl.

In a large bowl, whisk together the granulated sugar, vanilla, eggs and buttermilk then slowly add the melted butter and whisk until well incorporated.

Add the flour mixture to the wet ingredients and gently whisk together until the mixture just BARELY comes together. It is imperative you don’t act on your impulse and keep mixing! If the batter is super smooth with no lumps, you have mixed it too much!

In a large non-stick pan on medium heat, melt about a tablespoon of butter. Once the butter is melted and has begun to brown slightly, spoon about ½  cup of mixture into the pan and cook until small bubbles begin to form on the top of the pancake. Once you see bubbles, lift the pancake and check for brownness. If it is evenly golden brown, flip and cook for about 1 more minute on the other side, then serve immediately

This batter is best when mixed and used right away, so don’t mix it until just before you plan to use it.