Elm Creek Buttermilk Pancakes
Yield: twelve 6-inch pancakes 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon kosher salt 2 cups buttermilk 1/2 cup milk 2 large eggs 2 tablespoons unsalted butter, melted, or canola oil Unsalted butter, for the pan Pure maple syrup, for serving Place the flour, sugar, baking soda, baking powder, and salt in a large bowl and stir to combine. Place the buttermilk, milk, eggs, and melted butter in a small bowl and stir to combine. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Place a large skillet over medium heat and when it is hot, add the butter. Drop ladlefuls of batter on the surface of the skillet. Cook until bubbles form. Flip over and cook for about 2 minutes. Serve immediately with pure maple syrup. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
