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Pancakes

Ingredients:* â–ª140g (10T) unsalted butter â–ª600g (5c) all-purpose flour â–ª12g (2 1/2t) salt (I use coarse kosher) â–ª60g (1/4c) granulated sugar â–ª2g (1/2t) baking soda â–ª25g (5t) baking powder â–ª900g (3 2/3c) buttermilk â–ª4 large eggs â–ª Grassfed salted butter (for serving)

Instructions:

  1. Place butter into a pan over low heat and melt. Set aside.
  2. In a medium bowl, combine flour, salt,sugar, baking soda, and baking powder. Whisk the dry ingredients until the salt and leaveners are evenly mixed throughout.
  3. In a second bowl, combine buttermilk and eggs. Whisk until well blended. If you can’t find buttermilk, combine 500 grams (2 cups) of sour cream with 400 grams (1 2/3 cups) of water as a substitute.
  4. Pour the buttermilk mixture into the dry ingredients and carefully fold to combine. Start with 10 gentle stirs.
  5. Stream in half of the melted butter and fold gently. Then, add the remaining butter and fold for another 30 seconds. Be careful not to overmix the batter; it should remain lumpy.
  6. Heat a griddle or non-stick pan to 350-375°F (175-190°C). Use a 4-ounce scoop or 1/2 cup of batter per pancake.
  7. Drop the batter onto the preheated griddle or pan with a 4oz scoop or about a ½ cup measure and smooth it out into a round shape.
    • Note: No Butter or Oil needed, otherwise the pancake will not brown evenly
  8. Cook for 2-3 minutes on the first side until golden brown. Flip and cook for another 2-3 minutes on the second side.
  9. To check if the pancakes are done, give them a quick poke. If they are firm and do not cave in, they are ready. If they cave in, continue cooking.
  10. Serve the pancakes immediately, or keep them warm in a low oven if cooking multiple batches.

*This recipe yields 12-14 pancakes. If using a non-stick pan, cook one pancake at a time over medium-low heat, flipping after 3 minutes. Pro Tips: Serve the pancakes with a pad of room temperature salted butter between each and a proper pad of butter on top.

Reference