BUTTERMILK PANCAKES

I have been using this buttermilk pancake recipe for as long as I've been cooking. I don’t know who or where I got it from, but it is the best buttermilk pancake I've ever had. Smear them with butter and a drizzle of pure cane syrup and I'm in heaven! ~Eric B 

Makes about 12 pancakes

Ingredients

• 2 cups Éban's Bakehouse GF AP Flour Blend
• ¼ cup Sugar
• 2 ½ teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• 2 Eggs, slightly beaten
• 2 1/2-3+ cups Buttermilk (for thick and fluffy pancakes, use 2 1/2 cups; for thinner pancakes use 3 cups or more to your desired thinness)
• ¼ cup Butter, melted
• Additional Butter for cooking

Directions

1. Preheat a nonstick skillet (or electric griddle) over medium-low heat so it;s ready when the batter is.
2. In a medium mixing bowl, add all the dry ingredients and stir to combine with a wooden spoon or plastic/rubber spatula.
3. In a separate medium-sized bowl, beat the eggs with the buttermilk and melted butter.
4. Add the dry ingredients to the wet and stir just until combined, adding enough buttermilk to reach your desired batter consistency. Do not overmix.
5. Heat a couple of teaspoons of butter in the preheated nonstick skillet over medium to medium-low heat. The butter should melt quickly, but not smoke. If it smokes, your pan is too hot. Wipe off the burnt butter with a paper towel, lower the temperature and start again.
6. Spoon about a 1/3 cup of batter at a time into the skillet and form a cirle of batter. Don't overcrowd the skillet.
7. Allow the pancakes to cook slowly but steadily at medium heat for 3-5 minutes to allow the center to cook through while producing a golden brown exterior. Adjust the temperature as necessary if the bottoms are getting too dark too quickly or if they are browning too slowly.
8. When bubbles start to rise to the surface of the batter and the bottom edges are golden, flip the pancakes over to cook the other side to the same golden brown.
9. Transfer the pancakes to a tray and keep warm while continuing cooking the remaining pancakes the same way, adding more butter to the pan for each addition of batter.
10. Serve warm with your favorite toppings. 

NOTE: If you like add-ins to flavor your pancakes, like fresh (not frozen) blueberries, raspberries, diced bananas, chocolate chips, or other goodies, add them before you flip the pancakes when the bubbles begin to appear.

Nutrition Facts

Serving Size: 3 (128g)  Servings Per Recipe: 4
Calories: 460  Calories from Fat: 180

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Contains:  Milk, Egg