BA's Best Buttermilk Pancakes
Serves 4 (about 8 pancakes)
Fluffy griddle pancakes with a tangy buttermilk batter, cooked in batches and served with maple syrup.
| 165 g all-purpose flour | Whisk dry ingredients | Stir wet into dry until just combined | Oil griddle, scoop ⅓ cup batter | Cook 3 min, flip, 2 min per batch | Serve with maple syrup |
| 40 g sugar | |||||
| 1 teaspoon baking powder | |||||
| 1 teaspoon baking soda | |||||
| 1 teaspoon kosher salt | |||||
| 2 large eggs | Whisk eggs, buttermilk & butter | ||||
| 300 ml buttermilk | |||||
| 30 g unsalted butter, melted | |||||
| Vegetable oil (for griddle) | |||||
| Pure maple syrup (for serving) |
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