Ingredients
Dry Ingredients
- ¾ cup all-purpose unbleached flour
- 1 ¼ teaspoon baking powder
- 1 ½ tablespoons sugar
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup buttermilk, if batter is too thick, add up to 2 tablespoons more
- 1 ½ tablespoons melted butter
- 1 large egg
- ¼ teaspoon vanilla extract
Instructions
- Place a nonstick skillet over medium low heat. Allow it to get hot. Test heat by sprinkling a little water in pan. When the water sizzles, the pan is ready for batter.
- Whisk together dry ingredients in a small bowl.3/4 cup all-purpose unbleached flour1 ¼ teaspoon baking powder1 ½ tablespoons sugar1/4 teaspoon baking soda1/2 teaspoon salt
- Mix wet ingredients together then add quickly to the dry. Mix until just combined. Batter will be thick but if too thick, add 1-2 tablespoon more buttermilk.3/4 cup buttermilk1 ½ tablespoons melted butter1 large egg1/4 teaspoon vanilla extract
- Pour by ladle or about 1/3 cup onto hot pan. Use the back of the ladle to spread out a bit. Watch for the batter to begin to bubble. Slide spatula along and around the edges. When bubbles reach the edge, time to flip. There should be a nice golden brown underneath. If getting browned too soon, adjust heat down a bit.
- Cook about 2 minutes on each side Place hotcakes on a plate in oven on lowest temp to keep warm until ready to eat. Continue until all batter is used. Serve with maple syrup, fruit or favorite jelly spread.
NUTRITION
Serving: 1(2 1/2 pancakes) | Calories: 375kcal | Carbohydrates: 50g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1189mg | Potassium: 210mg | Fiber: 1g | Sugar: 14g | Vitamin A: 546IU | Calcium: 274mg | Iron: 3mg
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