Light Fluffy Pancakes

| American cuisine | Breakfast Cuisine | Vegetarian Cuisine

Category: Pancake

Ingredients

• 1 cup all-purpose bleached flour
• 2 teaspoons sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ cup buttermilk
• ¼ cup milk
• 1 large egg
• 2 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil for brushing griddle

Instructions

1. Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2. Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
3. Microwave buttermilk and milk in a 2-cup Pyrex measuring cup until room temperature (20–30 seconds).
4. Whisk in egg, butter, and vanilla.
5. Add wet ingredients to dry ingredients and whisk until just mixed.
6. Return batter to measuring cup, stirring in 1–2 teaspoons water if necessary to make a thick but pourable batter.
7. Increase heat to medium and generously brush skillet or griddle with oil.
8. When oil starts to spider, but before it starts to smoke, ladle in batter about ¼ cup at a time to make pancakes. Work in batches, if necessary, to avoid overcrowding.
9. When pancake bottoms are golden brown and tops start to bubble (2–3 minutes), flip pancakes.
10. Cook until pancakes are golden brown on remaining side.
11. Repeat, brushing skillet or griddle with oil between batches of pancakes.
12. Serve hot.

Original source