Basic Buttermilk Pancakes Cooking Guide

• In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and a pinch of salt until well mixed.
• In a separate bowl, combine the lightly beaten eggs, buttermilk, and melted butter. Whisk the mixture until it is well combined and smooth.
• Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir the ingredients together until just combined. It’s okay if there are a few lumps; overmixing can lead to dense pancakes.
• Heat your griddle or frying pan over medium heat and lightly grease it with spray oil or a knob of butter. You want the surface to be hot enough that a drop of water sizzles when it hits the pan.
• Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot griddle for each pancake. If you’re adding fruit or chocolate chips, sprinkle them on top of the batter now. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
• Carefully flip the pancakes and cook for another 2-3 minutes until golden brown. Remove from the griddle and keep warm while you continue with the remaining batter.
• Stack your pancakes high on a plate, add a knob of butter on top, and drizzle with maple syrup. Feel free to top them with your favorite fruits or chocolate chips for an extra special touch!