Chef Alex taught me how to make the most wonderful and fluffy pancakes. It's all in the wrist, working the wisk like the follow through on a jump shot.
In a large bowl whisk together the flower sugar salt baking powder and baking soda.
In another large bowl whisk together the whole milk buttermilk eggs and melted butter, pour the milk mixture into the flour mixture and whisk just until combined, being careful not to overmix.
Lightly coat a large nonstick pan, griddle, or electric griddle with non-stick cooking spray, warm the pan or griddle over medium high heat or set the electric griddle to 380° F.
Add one half cup dollops of batter to the pan or griddle and cook on one side for 2 to 3 minutes or until bubbles form on top flip and cook for 2 minutes more until it's cooked through.
Pancakes don't keep well, so eat them up the morning, afternoon or evening, that you make them.
Ingredients
Directions
In a large bowl whisk together the flower sugar salt baking powder and baking soda.
In another large bowl whisk together the whole milk buttermilk eggs and melted butter, pour the milk mixture into the flour mixture and whisk just until combined, being careful not to overmix.
Lightly coat a large nonstick pan, griddle, or electric griddle with non-stick cooking spray, warm the pan or griddle over medium high heat or set the electric griddle to 380° F.
Add one half cup dollops of batter to the pan or griddle and cook on one side for 2 to 3 minutes or until bubbles form on top flip and cook for 2 minutes more until it's cooked through.
Pancakes don't keep well, so eat them up the morning, afternoon or evening, that you make them.