Perfect Buttermilk Pancakes EVERYTIME

Traditional Buttermilk Pancake Recipe

Wet Ingredients:

• 1 cup buttermilk

• 1 egg + 1 egg yolk

• ½ cup milk

• 2  tablespoon vegetable oil

•       1 tsp vanilla extract, optional

•        REAL CANADIAN MAPLE SYRUP

Dry Ingredients: 

• 2 cups all-purpose flour

•  1/4 cup granulated sugar

• 1 teaspoon fine sea salt

• 1/4 teaspoon baking soda

• 1 tablespoon baking powder

Breakdown:

1) This can’t be simpler. In two seperate bowls combine your wet ingredients in one, and your dry in the other

2) Combine the wet ingredients into the dry, and GENTLY fold in. Yeah you can mix it here and there, but don’t go too crazy and overmix.

The goal is weirdly enough to have some lumps in the batter still. I promise they’ll sort themselves out.

3) On medium heat onto a warmed non stick pan or griddle, ladle about 3 Tbs worth of pancake mix, it will be rigid, maybe even a bit sticky but you’re going to have to thug it out and try your best to shape it into a circle or some sort of appetizing shape. This is why i use a greased ring mold for an easier time with this.

4) once you see bubbles appearing on the top of your pancake, give a little peak to the bottom and it should be nice a golden brown. Give it a flippity flip and just wait for the bottom to brown to your liking. Patience is key here, we’re looking for ONE single flip, and don’t be pressing down on it either! This will ruin the fluff.

5) Servce with a nice dollop of butter, and some good ol’ Canadian Maple Syrup :)