Ingredients
1 3/4 cups low fat buttermilk
2 tbsp canola, vegetables, or light tasting olive oil
2 eggs
1/4 cup white granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Instructions
Combine buttermilk, oil, eggs, vanilla extract, sugar, and salt in a mixing bowl and whisk well.
Add flour, baking powder, and baking soda and mix just until smooth and combined. Don’t overmix.
Let the batter sit while you preheat a skillet or a griddle (cast iron is the best choice for both).
It’s important to preheat the pan or the griddle first, before cooking the pancakes. Preheat it over medium heat and then lower it a little bit before adding pancake batter.
Add a little oil to the pan and spread it around to grease.
Use a 1/3 cup scoop or an ice cream scoop to get the same amount of batter for each pancake. Add the butter to the hot pan and let it cook without touching it.
Wait for the bubbles to appear all over the top, that is your indication that pancakes are ready to flip. Use a spatula to slide all the way under the pancake, lift it off, and use your wrist to quickly flip. (It will take 4-6 minutes for each pancake to cook.)
How to keep pancakes warm:
Whether you’re using a pan or a griddle to cook, making several batches will give cooked pancakes time to cool. To keep them warm while cooking the rest is easy. Preheat the oven to 200° and keep cooked pancakes on a baking sheet in the oven.
ENJOY
