The Instant Pothead

Buttermilk Pancakes

Ingredients

  • Flour – 2 cups (250g)
  • Baking Soda – 1/2 teaspoons
  • Baking Powder – 2 teaspoons
  • Sugar – 3 tablespoons
  • Salt – 1/2 teaspoon
  • Buttermilk – 2 1/4 cups (2 small half pint cartons will work)
  • Large Eggs – 2, lightly beaten, room temp if possible
  • Vanilla Extract – 1 teaspoon
  • Butter – 4 tablespoons (half stick), melted, cooled

Necessary Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Wooden mixing spoon
  • Non-stick skillet
  • Pancake flipper

Instructions

Combine Dry Ingredients

  1. In the large bowl, combine flour (250g), baking soda (1/2 tsp.), baking powder (2 tsp.), sugar (3 tbsp.) and salt (1/2 tsp.) until everything is a big pile of white dust.

Wet Ingredients

  1. In the medium-sized bowl, whisk together buttermilk (2 1/4 cups), eggs (2), and vanilla extract (1 tsp.)
  2. Melt the butter (half stick)
  3. Slowly drizzle the butter into the wet ingredients

Bring it All Together

  1. Using a wooden spoon and featherweight hands, pour the wet ingredients over the dry ingredients until you barely combine them. Don’t over-mix it – it should have a few bits of dry flour in it. Seriously, don’t fuck this up.

Cook Them Puppies

  1. Heat the skillet up to roughly 350F. Throw a bit of butter/cooking spray/oil on the skillet and let it warm up (at least 5 minutes; that’ll give the batter some time to stiffen up)
  2. Take a 1/2 cup of batter and get to cookin’
  3. Flip that puppy about a minute or so after the bubbles start showing at the top
  4. Continue cooking until it’s golden brown and looks like a pancake you’d want to eat

Keep ’em Warm

  1. Heat the oven to 200F
  2. Put the pancakes on a pan in the warm oven to keep them toasty until everything else is ready!