Old-Fashioned Pancakes
Servings 8 pancakes
Equipment
- Cast-Iron Skillet, Griddle, or Large Skillet
Ingredients
Pancake Batter:
- 1½ cups all-purpose flour
- 2 tbsp powdered sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1¼ cups buttermilk well shaken
- 1 large egg
- 3 tbsp unsalted butter melted and slightly cooled, plus more for cooking
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Serving:
- Butter
- Maple syrup
- Fresh berries
Instructions
- Prepare the pancake batter by whisking the flour, powdered sugar, baking powder, and salt in a small bowl until combined. Set aside.
- In another large bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
- Slowly whisk in the flour mixture, mixing until smooth, but still a bit lumpy. The batter will be thick.
- Cook the pancakes by heating a cast-iron skillet, griddle, or large skillet over low heat for about 5 minutes.
- Add a tablespoon of butter to the pan and swirl it around to coat–the butter should sizzle slightly when it hits the skillet.
- Drop ¼-cup scoops of the pancake batter into the skillet, leaving an inch or two between the cakes. Let cook undisturbed until the edges start to bubble, about 2 minutes.
- Flip each cake and cook for another 2 minutes, until golden brown around the edges and cooked through the center.
- Serve immediately with softened butter, warm maple syrup, and berries, if desired. Enjoy.