1.5 cups flour
1-3 tbsp sugar (I usually use 1-2)
1 tsp baking soda (for the buttermilk, see steps)
2 tsp baking powder
1/4 tsp nutmeg (optional – i almost never use it, just depends on your preference!)
3 tbsp butter (room temperature)
1 tsp vanilla (somewhat optional – I use it when I can)
1) Pour the baking soda into a very small amount of buttermilk to mix it very well first, then pour the rest of the buttermilk in and mix them good. Set aside, you’ll put this with other wet ingredients in a second.
2) Mix dry ingredients together (flour, sugar, salt, baking powder, nutmeg)
3) Mix wet ingredients together (I like to mix butter into the eggs, then vanilla then buttermilk, stirring the entire time)
4) Pour wet ingredients into dry ingredients. Normally for pancakes they say you shouldn’t stir them too much – just until big clumps are gone. I’ve found that with this recipe it actually works really nicely if you mix them well. Try variations.
Important Tip: I find that almost always the buttermilk isn’t quite enough. After you’ve mixed everything, add a little more buttermilk until it gets to the right consistency. It should NOT be runny, but it should fall right off a spoon in a smooth serving and should stay clumped mostly together on the pan. If you let it sit, it’ll start to thicken a little – just add buttermilk
5) Use a non-stick pancake griddle or skillet and cook on medium – medium high temp.
6) Wait until the pancakes start to bubble up, then flip them (lift it carefully to make
sure the color looks good before you flip it)
7) Do not, by any means smush the pancake down with your spatula!!
Just flip once and serve ❤️with topping of choice!
Bon Appetit!!! ~Property of ZeeTheCook, LLC