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Add a photoServings: 4
Ingredients
- 1 1/2 c. all purpose flour
- 3 Tbsp. sugar
- 1 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 c. buttermilk
- 3 Tbsp. unsalted butter, melted
- 2 lrg egg
- 1/2 tsp vanilla
- 2 Tbsp. butter, for greasing the pan maple syrup
Directions
- Sift the all purpose flour, sugar, baking pwdr, baking soda, and salt together into a bowl.
- Combine the buttermilk, unsalted butter, Large eggs, and vanilla in a separate bowl.
- Slowly add in the wet ingredients to the dry, whisking, just till combined.
- Cover with plastic and let rest for at least 30 min.
- Heat a nonstick pan on medium heat.
- Add in some of the butter and then 1/3 c. batter.
- Turn heat down to medium-low.
- Cook till the top of the pancake bubbles and flip, cooking till the other side is lightly golden, about 2 to 3 min per side.
- Repeat with the remaining butter and batter.
- Serve with maple syrup.
- When I tested these I discovered which the longer the batter rests, the better the pancakes. If you can, make the batter the night before and let it rest in the refrigerator overnight. In the morning, remove it from the fridge, give it a stir, and let it come to room temperature before making the pancakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 402 | |
| Calories from Fat 158 | 39% |
| Total Fat 17.98g | 22% |
| Saturated Fat 10.38g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 1078mg | 45% |
| Potassium 204mg | 6% |
| Total Carbs 49.15g | 13% |
| Dietary Fiber 1.3g | 4% |
| Sugars 13.5g | 9% |
| Protein 10.63g | 17% |
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