Tuesday, March 04, 2014
recipe adapted from a country store in New Hampshire
2 cups flour
2 teaspoons granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk
4 Tablespoons melted butter (cooled slightly)
1 teaspoon vanilla extract
2 large eggs, beaten
Put flour, sugar, baking powder, baking soda, and salt into a large glass bowl and whisk to combine; set aside.
Whisk together buttermilk, butter, vanilla, and eggs in a medium bowl. Pour the buttermilk mixture into the flour mixture and whisk together until just combined to make a thick batter. Do not overmix the batter, lumps are fine.
Butter and then heat a nonstick skillet or griddle over medium heat. Scoop about ¼ cup of batter per pancake. Cook, turning once, until deep golden brown on both sides, about 5 minutes total. Make sure lots of bubbles are visible before turning to other side. Repeat until all the batter is gone. Enjoy!