It is so easy to make yummy, fluffy pancakes at home. Prepare the batter at night, and refrigerate overnight or up to 3 days.
INGREDIENTS
2 cups of AP flour 1 cup of buttermilk 2 eggs 2tbsp butter melted plus more for serving 1tsp baking soda 1tsp baking powder 1tsp sugar pinch of salt Blueberries Maple Syrup
PREPARATION
In a bowl, beat the eggs.
Add the buttermilk and stir to combine.
Add the melted butter.
In another bowl mix together all the dry ingredients: flour, baking powder, baking soda, salt and sugar.
Add the eggs mixture and mix to combine. If there are any lumps, it doesn't matter. Mix as little as possible to get fluffy pancakes.
Let the batter sit at least for 30 minutes, preferably in the fridge overnight, or up to 3 days.
Heat a cast-iron skillet and add some butter.
Scoop in the skillet the desirable amount of batter.
Flip pancakes after bubbles rise to the surface, about 2 to 4 mins.
Serve warm with cold butter, blueberries or any other fruit and lots of maple syrup.
