Traditional Buttermilk Pancakes

Ingredients

• Buttermilk

  Meijer

  1 cup or 100g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Flour

  Enriched, Bleached, All Purpose - Kroger

  2 cup or 240g

• Whole milk

  3.25% milkfat, with added vitamin D

  ½ cup or 122g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Sea Salt

  Fine Crystals - Trader Joe's

  1 tsp or 4g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Vanilla extract

  1 tsp or 4g

• Butter

  Salted

  2 tbsp or 28g

• Maple syrups

  2 tbsp or 40g

Directions

1. Into a large bowl, add all purpose flour, sugar, baking soda, baking powder, salt. Whisk together until fully combined.
2. Then, to the mixing bowl, add buttermilk, whole milk, egg, egg yolk, and vegetable oil. Whisk until homogeneous, being careful not to overmix. Optionally, vanilla extract can be added for an extra pop of flavor.
3. Preheat a griddle, or non-stick skillet, over medium heat. Once to temperature, lightly spray with cooking spray.
4. Once hot, spoon ¼” dollops of the pancake batter. Cook for 2-3 minutes or until golden brown on the bottom.
5. Flip and cook for an additional 2-3 minutes. Repeat with the rest of the batter.
6. Top with butter and drizzle with maple syrup to serve.

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