Fluffy Pancakes
Fluffy Pancakes recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | tablespoon |
brown sugar
|
|
| 2 | large |
eggs
|
|
| 2 ½ | cup |
buttermilk
up to 3 cups |
|
| 2 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
brown sugar
|
|
| 2 | large |
eggs
|
|
| 591 | ml |
buttermilk
up to 3 cups |
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Mix together dry ingredients.
Beat 2 eggs, add 2½ to 3 cups buttermilk (to the eggs) and 2 tablespoons oil.
Make a whole in the middle of the dry ingredients and pour the wet in.
Try to do as little stirring as possible.
It should be lumpy.
Fry over medium heat, until golden on both sides.
Serve warm with fresh fruits, fruit jam or maple syrup.
