Me and my family love pancakes. We enjoy them with butter, slowly melting on top, drizzled with honey or caramel and dusted with cinnamon, best paired with bacon, sausages and hot chocolate! 😋
There are many choices of premixes in the grocery but I assure you, after trying this recipe, you will never pass that aisle ever again. Here’s how I whip our all-time favorite Sunday breakfast. 🙂 Good morning, pancakes! 🌥⛅️🌤
1-1/2 cups all-purpose flour
3 tbsp granulated sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1-3/4 cups buttermilk*
2 tbsp butter, melted
2 tsp vanilla
1 tbsp canola oil
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, egg, butter and vanilla. Pour over dry ingredients and whisk until combined but still slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the canola oil. Heat over medium-high heat. Scoop batter onto pan. Spread slightly using the back of your ladle to form pancakes. Cook until bubbles appear on top, about 2 minutes. Flip and cook until bottom is golden brown, about 1 minute.
Elaine’s tips: *For buttermilk substitution, use 1-3/4 cups of fresh milk + 1- 3/4 tablespoons of white vinegar. Stir and let sit for 5 minutes. This will make your pancakes light, fluffy and yummy! 😋