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Mother's Day Pancakes
Nb persons: 0
Yield: 15 large pancakes
Preparation time:
Total time:
Source: Rather Sweet Bakery
| 2 large | eggs |
| 3 1/2-4 c. | buttermilk |
| 1 tsp. | baking soda |
| 3 c. | flour |
| 2 tsp. | baking powder |
| 1 tsp. | salt |
| 2 tsp. | sugar |
| 1/4 c. (1/2 stick) | unsalted butter, melted |
| 1 tsp. | vanilla extract, opt. |
| 1 Tb. | butter, for frying |
Whisk together the eggs and buttermilk in a large bowl. Add the baking soda and whisk until combined. Add the flour, baking powder, salt, and sugar; whisk until just incorporated. Stir in the melted butter and vanilla. Pour the batter into a pitcher. (The batter will keep for 2-3 days, covered and refrigerated.)
Set a griddle or frying pan on the stove over medium heat. Add some of the butter for frying; when it begins to foam, pour some of the batter into the pan to make pancakes of whatever size you wish. When bubbles form on top of the pancakes, flip them and cook until the bottoms are golden brown. Serve immediately.
Chocolate-Banana Pancakes: Cut 2 ripe bananas into 1/4" slices and stir them into the batter. Add 1/2 c. mini chocolate chips.
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