Pancakes Recipe
Craving some delicious pancakes with real maple syrup? Gather at Old Granite Street Eatery this weekend for a savory brunch. We have a variety of other choices, including farm fresh eggs, sandwiches, and morning cocktails.
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Ingredients
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Batter
For cooking & serving
Method
Batter
- 1
Prepare dry ingredients
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and fine salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter and vanilla extract until smooth and homogeneous.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until mostly combined. Small lumps are okay — do not overmix or the pancakes will be tough. Let the batter rest 5 minutes while you heat the pan; this hydrates the flour and helps the baking powder activate.
Cooking & Serving
- 4
- 5
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot surface, leaving space between pancakes. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as needed to avoid burning. Repeat, brushing the pan lightly with oil or butter between batches.
- 6
Keep warm
If making a large batch, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest.
- 7
Serve
Stack pancakes, top with a pat of butter if desired, and pour real maple syrup over them. Serve with fresh berries or banana slices on the side.