by Jeffrey at Pressure Luck | May 10, 2018
3/4 cup of buttermilk (or 3/4 cup of milk + 2 tbsp of white vinegar, mixed together and set to sour for 5 minutes)
1 egg
1/4 tsp of vanilla extract
2 tbsp of salted butter, melted
1 cup of all-purpose flour
2 tbsp of sugar
1 tsp of salt
1 tbsp of baking powder
1/2 tbsp of baking soda
1/4 tsp of vanilla extract
1/4 tsp of almond extract (you can sub lemon extract instead if you wish!)
Cooking spray
TOPPINGS:
Maple syrup (mandatory, of course)
A pat of butter (come on, you’ve gotta!)
Whipped Cream (fun, but optional)
Fruit (like berries and/or bananas, healthy but also optional)
Powdered sugar (totally optional)
Chocolate chips (also totally optional)
This will make about 8 larger-sized silver dollar pancakes. Want to make more than 8 pancakes? Double or triple the batter!
The longer you cook each pancake on it’s side, the crisper the outer edges will be (but the inside will still be light and fluffy!). So if you want softer edges, cook for less time on each side (again, this all depends on the stove as they all vary, but you’ll get the hang of it once you start).
As mentioned, if you don’t have buttermilk on hand, simply turn your milk into buttermilk by adding in 2 tbsp of white vinegar to 3/4 cup of whole milk.
Want lemon poppy seed pancakes? I got you. Sub lemon 1/2 tsp lemon extract for the vanilla and almond extracts and add in 1 tbsp of poppy seeds
In a large mixing bowl, whisk together ALL ingredients (except the cooking spray, obviously) to form a batter. It will be thick, but try to get it nice and smooth (it’s okay if a few lumps remain)
Place a griddle, skillet or large frying pan on your stovetop, turn the burner to high and and let it get hot for a solid 3-5 minutes (all ranges vary depending on gas vs. electric)
Spray the griddle/skillet/pan with cooking spray and use 1/4 cup measuring cup as a guide to dole out the batter for each pancake. Don’t worry about getting all of the batter out of the measuring cup when you dispense onto the griddle – whatever falls out is fine. Also, try not to dispense the batter on the griddle too closely as the pancakes will expand and rise when cooking and it’s easier to flip if they don’t touch one another (but it’s okay if the edges do. Remember, in the end it’s all about the taste, not the formation)
After about 3 minutes of cooking on one side, you’ll see some bubbles have formed. Take a spatula and see if it easily slides under the pancake. If it does, it’s ready to flip. Do so quickly and then cook on the other side for another 2 minutes and then remove and place on a plate. Repeat the process until all of the batter has been turned into pancakes
Stack on a plate, pour on some maple syrup (I like doing it in between each pancake) and but a nice pat of butter on top! Feel free to also dress with any whipped cream, chocolate chips (I also like layering them in between each pancake), powdered sugar or fresh fruit too. Serve immediately
Enjoy!
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