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!