This recipe is from Chapter Three of The Quick & Easy Breakfast Cookbook
Makes 8 small pancakes
Ingredients
2 cups (500ml) buttermilk
2 large eggs
2 tablespoons (28g) butter, melted
1 teaspoon vanilla extract
2 1/4 cups (275g) all-purpose flour
3 tablespoons (37g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, divided, for the skillet
Maple syrup, for serving (optional)
Instructions
- Crack the eggs into a large mixing bowl and whisk until smooth and frothy. Add the buttermilk, melted butter, and vanilla extract, and whisk until combined. Add the flour, sugar, baking powder, baking soda, and salt to the bowl. Fold with a rubber spatula until the wet and dry ingredients are just combined into a thin batter.
- Set an extra-large skillet over medium heat and add 1 tablespoon of butter. Once the butter is melted, drop the pancake batter by the scant 1/4 cupful into the hot skillet, cooking 2 at a time. Cook for about 2 minutes, or until bubbles appear on the surface of the pancake and the edges are set.
- Flip the pancakes with a large spatula. Cook for another 2 minutes, or until the pancakes are puffy and golden brown on both sides. Transfer the pancakes to a plate and repeat steps 3 and 4 with the remaining butter and pancake batter.
- Serve the pancakes immediately drizzled with maple syrup. To freeze pancakes, allow them to cool completely, then stack them into a resealable container or bag, placing a piece of parchment paper between each, and freeze for up to 2 months. Frozen pancakes can be reheated in the toaster or microwave.
