- Prepare the Buttermilk:
- If you’re using regular milk, add 1 tablespoon of vinegar to 1 cup of milk and let it sit for about 5 minutes to create a buttermilk substitute.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients:
- In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until smooth.
- Combine Ingredients:
- Pour the wet mixture into the dry ingredients and gently mix until just combined. Be careful not to overmix; some lumps are okay.
- Heat the Pan:
- Preheat a non-stick skillet or griddle over medium heat. You can lightly grease it with butter or oil.
- Cook the Pancakes:
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Serve:
- Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruits, or whipped cream.
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