1 ½ cake flour
3 tbsp sugar
1 ½ tsp. baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 ½ cup buttermilk
3 1/2 tbsp melted butter
2 large eggs
½ tsp real vanilla
- Put a large nonstick skillet on medium heat.
- Melt butter in the microwave, let cool.
- Measure out dry ingredients into large bowl and whisk together
- In a separate bowl, measure out wet ingredients and whisk together.
- Pour wet ingredient mix into dry ingredient mix. Stir gently with a large spoon. Stir just enough to combine, 10-15 times around the bowl should be enough.
- Test heat of skillet by sprinkling some water drops into hot skillet. Water drops should just jump around a little and sizzle. If it immediately burns away the pan is too hot, if nothing happens your stove is off. Didn’t you read the directions? Get it together damnit!
- If you’ve used a nonstick skillet, and all the butter required, you do not need to grease the pan. You can if you want, but you don’t need to.
- Batter will be thick, more like cake batter. Pour rounds of batter into your preheated skillet. I like mine about the size of my palm or a slice of bread since it cooks faster and more evenly.
- Look for the pancake to have bubbles that burst before flipping.
- Flip and cook for a bit longer. Pancakes should be golden brown on both sides. (Duh).
- Eat immediately or allow to cool and then freeze. If you layer the pancakes between wax paper and store in a large plastic Tupperware, they will be delicious reheated in the toaster. Tip: if you’re going to freeze your leftovers try to make pancakes small enough to fit in the toasted slot. About the size of a slice of bread.