Fluffy Buttermilk Pancakes
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Thick buttermilk pancakes for a weekend breakfast. Leave the batter lumpy: that is what keeps them light.

التحضير: 10 min | الطهي: 20 min | عدد الحصص: 4 | الصعوبة: سهلة

المكوّنات
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter, plus more for cooking
- 1 teaspoon vanilla extract

طريقة التحضير
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla.
3. Pour wet ingredients into dry ingredients and stir until just combined. Small lumps are okay.
4. Let batter rest for 5 minutes while you heat a griddle or skillet over medium heat.
5. Lightly butter the griddle. Pour 1/4 cup batter for each pancake.
6. Cook until bubbles form on surface and edges look set, about 2-3 minutes.
7. Flip and cook until golden brown on the other side, about 1-2 minutes more.
8. Serve hot with maple syrup, fresh berries, and butter.

ملاحظات
Stop mixing while there are still small lumps of flour. Overmixed batter makes tough, flat pancakes.

من The Cooking Cliff Notes: https://thecookingcliffnotes.com/ar/recipes/fluffy-buttermilk-pancakes