- 3 cup of All-Purpose Flour
- 3 tbsp of Sugar
- 3 tsp of Baking Powder
- 1 1/2 tsp of Baking Soda
- 3/4 tsp of Salt
- 3 unit of Eggs
- 1/3 cup of Melted Butter
- 3 cup of Buttermilk
- 1/2 cup of Milk
In a large bowl, combine dry ingredients.
In a separate bowl, whisk the eggs and melted butter together. Add the buttermilk and milk. Keep the two mixtures separate until you are ready to cook.
Pour the wet mixture into the dry mixture, using a wooden spoon or rubber spatula to blend. Stir until it’s just blended together. Do not over mix.
Let the batter rest for 5 minutes. This will give the batter time to activate and create the bubbles necessary for fluffier pancakes.
While the batter is resting, turn on the griddle to medium-high heat. When you flick water on the griddle it should sizzle and dance across it.
Spray the griddle with cooking spray (or use butter). Pour about 1/2 Cup of batter onto the griddle per pancake. Periodically check the bottom of the pancakes and adjust the heat as needed.
The Secret to making these pancakes is keeping the wet and dry ingredients separate until 5 minutes before you start cooking. When you combine them, the baking powder and baking soda will activate and start creating air bubbles in the batter.
Serve warm with Buttermilk Syrup.