Buttermilk Pancakes

Everyone thinks their mom makes the best pancakes...until now. Chef Lorin Peters gives us her secret for making foolproof buttermilk pancakes. They're fluffy and slightly sweet, and her method of cooking + flipping in our nonstick pan ensures a stack of evenly cooked flapjacks that are worthy of a magazine cover.

Grab your Made In 10 or 12 inch nonstick and turn up the heat. 

INGREDIENTS:

• 3 cups all purpose flour
• ½ cup sugar
• 1 T baking powder
• 1 tsp baking soda
• 1 ½ tsp kosher salt
• 4 eggs
• 2 ½ cups buttermilk
• 1 stick (8 tablespoons) melted butter
• GHEE (clarified butter) to cook with
• Optional: chocolate chips, blueberries, nuts

HOW TO:

Combine all dry ingredients

Combine all wet ingredients

Stir wet ingredients into dry and let sit for 5 minutes (allows baking powder and baking soda to do its thing).

Heat a nonstick pan over medium heat.

Once pan is hot, add 1 T GHEE and allow to melt. This gives pancakes that buttery flavor, but if you don’t have, can just cook in a nonstick pan without it. Regular butter will burn which is why we use GHEE (butter without the milk solids)

Add batter to pan (we like to use ¼ cup measuring cup for small pancakes or a ½ cup measuring cup for large ones). Drop in add ins (chocolate chips, bluberries) if desired. You will know pancake is ready to flip once bubbles start to pop in the very center of the pancake and the edges begin to lift from the pan.

Carefully flip the pancake and allow to cook for 1 more minute on the other side.

To cook in batches, turn oven on warm and leave the stack in there while you finish the remaining pancakes.

Serve with warm maple syrup drizzled over top.

Voila!