Old Fashioned Fluffy Buttermilk Pancakes
**Requested Recipe **
~~Ingredients~~
2 cups all-purpose flour
4 teaspoons baking powder, make sure it is less than 6 months old
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons white sugar
1 1/2 cups buttermilk
2 large eggs, yolks separated
1/4 cup melted butter
1/2 teaspoon pure vanilla extract
Oil/butter for cooking pancakes (I prefer butter)
~~Instructions ~~
In a large bowl, mix together the flour and sugar and stir, then add in the baking powder, soda, salt and sugar. Fluff with a fork.
Add in the beaten eggs yolks, butter, buttermilk and Vanilla. Whisk lightly to incorporate, do not over whisk, you don’t want it to be smooth, you want a thick batter, it will have some lumps, but it is supposed to. Beat your egg whites til fluffy and then fold the egg whites into the batter to incorporate.
Let your pancake batter sit and rest for at least 5- 10 minutes, this is crucial. Your batter has to rest and is going to be thick and you want it thick. Thick batter means fluffy pancakes.
Heat a lightly oiled/buttered griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake for regular size. (You can make dollar size or king size also.) Brown on both sides about 2 to 3 minutes on first side and one to two minutes on the other side and serve hot.
If you need to keep them warm, place them on a wire rack in a 200 degree oven, but don’t stack the pancakes on top of each other in the oven.
Note..You can make the pancakes any size you want.
***You must follow this recipe exactly to get the best pancakes.***
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Tami’s Home & Pantry
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