Perfect Buttermilk Pancakes

https://cooking.nytimes.com/recipes/1018180-perfect-buttermilk-pancakes

This is not my own photo.

I LOVE buttermilk pancakes, especially with buttermilk syrup! It's so unhealthy and it's sooooooo DELICIOUS! I could just eat and eat and eat them. Yes, it's a problem and that is why I don't make them often but they are so good. This recipe is perfect and don't forget to pair it with the buttermilk syrup also posted on this blog. 

https://doingthebestshecan.blogspot.com/search/label/Buttermilk

 INGREDIENTS

2 cups all-purpose flour

3 tablespoons sugar

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 ¼ teaspoons kosher salt

2 ½ cups buttermilk - most often I use regular milk plus white vinegar and let it sit 5-10 minutes before adding it to the mixture. I use 1 TLBS of vinegar per cup of milk. I actually like the thin pancake this produces and maybe a few less calories.

2 large eggs

3 tablespoons unsalted butter, melted

 Vegetable, canola or coconut oil for the pan

PREPARATION

Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.

Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.

Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.