Pancakes

Ingredients

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Ingredients

  • g unbleached plain flour
  • g granulated sugar
  •   3-1/2 tsp fine sal
  • g buttermilk
  • g unsalted butter, melted and cooled, plus more butter for cooking
  •   6 organic large eggs
  • ml milk
  •   Real Vermont maple syrup, warmed, for serving

Method

  • 1

    Step 1

    Whisk the dry ingredients together in a large bowl. Whisk the buttermilk, butter and eggs together in another bowl.
  • 2

    Step 2

    Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay).
  • 3

    Step 3

    Let the batter sit, covered, overnight. The next morning, heat up your griddle or non-stick pan and slick it with a little butter.
  • 4

    Step 4

    Add enough milk to the batter to thin it to the right consistency - the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes. Neither is wrong by the way.
  • 5

    Step 5

    Cook the pancakes on the griddle/pan, flipping them after bubbles appear on the surface of the uncooked side.
  • 6

    Step 6

    Let cook 2-3 minutes more, then remove and eat with lots of warm maple syrup.

Ingredients

  • 350 g unbleached plain flour
  • 75 g granulated sugar
  • 3-1/2 tsp fine sal
  • 750 g buttermilk
  • 75 g unsalted butter, melted and cooled, plus more butter for cooking
  • 6 organic large eggs
  • 250 ml milk
  • Real Vermont maple syrup, warmed, for serving