Buttermilk Pancake

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  2 cup or 250g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Buttermilk

  Milk, fluid, cultured, lowfat

  2 cup or 490g

• Butter

  Unsalted

  ¼ cup or 57g

Directions

1. In a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
2. In a large bowl whisk eggs. Whisk in buttermilk and melted butter. Stir flour mixture into buttermilk mixture until just combined (lumps are OK).
3. Heat the oven to 200 degrees F and place an oven-safe plate or baking dish inside. Heat a large, nonstick skillet on the stove top over medium heat. Melt 1/4 teaspoon of butter on skillet. Dollop 1/2 cup batter onto skillet; depending on the size of the skillet, it may fit 2-3 pancakes. Cook pancakes until bubbles rise to the surface and pop, about 2 minutes. Carefully flip pancakes and cook another 2 minutes.
4. Transfer cooked pancakes to plate in the oven. Cover with foil. Repeat with more butter and remaining batter, until all pancakes are cooked.

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• Buttermilk Pancakes
• Whole Grain Pancakes with Wild Blueberry-Maple Syrup
• Buckwheat Pancakes with Oranges and Honey