Pancakes Recipe
Each with three large buttermilk pancakes, whipped butter, 3D Valley Farm maple syrup
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Ingredients
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Dry Ingredients
Wet Ingredients
For Serving
Method
Preparation of Dry Ingredients
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Preparation of Wet Ingredients
- 2
Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk and eggs until smooth. Melt the unsalted butter and allow it to cool slightly, then add it to the buttermilk mixture, whisking until combined.
Pancake Cooking
- 3
Combine Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; do not overmix. The batter should be slightly lumpy.
- 4
Heat the Griddle
Preheat a non-stick griddle or frying pan over medium heat. Lightly grease the surface with a bit of butter or oil.
- 5
Cook Pancakes
Pour about 1/3 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown, about another 2-3 minutes.
- 6
Repeat
Continue to cook the remaining batter, greasing the griddle as necessary.
Serving
- 7
Serve Warm
Stack 3 pancakes on a plate, top with whipped butter, and drizzle with 3D Valley Farm maple syrup. Serve immediately.