Pancakes Américains Recipe
two buttermilk pancakes, powdered sugar, whipped butter, maple syrup
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Ingredients
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Pancake Batter
Toppings
Method
Prepare the Batter
- 1
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- 2
Mix Wet Ingredients
In another bowl, combine the buttermilk, large egg, melted unsalted butter, and vanilla extract. Whisk until smooth.
- 3
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Do not overmix; it’s okay if there are a few lumps.
Cook the Pancakes
- 4
Heat the Griddle
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or cooking spray.
- 5
Pour the Batter
Using a ladle or measuring cup, pour about 1/2 cup of batter onto the hot griddle for each pancake.
- 6
Cook the Pancakes
Cook until bubbles begin to form on the surface, about 2-3 minutes. Flip and cook for an additional 2-3 minutes on the other side until golden brown.
- 7
Repeat and Keep Warm
Repeat with the remaining batter, adjusting the heat as necessary. Keep the finished pancakes warm in a low oven (about 200°F or 93°C) while you cook the rest.
