🥞 Buttermilk Pancakes
Tall, fluffy and golden, with crisp edges from a hot buttered pan.
Method
- Whisk the dry ingredients in a large bowl.
- Whisk buttermilk, eggs and melted butter, then pour into the dry mix and stir until just combined. Lumps are fine.
- Rest the batter for 5 minutes while a skillet heats over medium.
- Butter the pan, pour 1/3 cup batter per pancake, and cook until bubbles form and the edges look set, about 2 minutes.
- Flip and cook 1 to 2 minutes more. Serve with maple syrup and butter.
Leftovers keep in an airtight container in the refrigerator for up to 3 days.
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