Ingredients:
14 oz All Purpose Flour (2 3/4 cups)
1/2 c Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
Wet Ingredients:
2 cups Buttermilk (at room temp)
4 Large eggs
6 Tbsp Butter, melted and cooled but still liquid
2 tsp Vanilla Extract (REAL vanilla extract, not imitation/artificial/double acting)
In a large bowl, mix together the dry ingredients, combining with a whisk to work air into the flour mixture. Once well combined, create a well in the middle of the flour mixture.
In a medium bowl, combine all of the wet ingredients, whisking until the mixture is uniform looking. Don’t over mix…
Gently pour the liquid mixture into the well in the dry ingredients. Gently combine the wet and dry ingredients only so far as to combine them. Stop while there are still small lumps in the batter.
Let the batter sit for at least 5 min on the counter.
Preheat your griddle to 340 degrees, and apply a very, very light coating of butter.
When the griddle is at temperature, very gently fold the batter one more time just enough to deflate it a bit. Do not mix or over fold the batter.
Scoop batter onto griddle with a large serving spoon, being careful to not drop too much for each pancake, as the batter will spread a little bit.
As this batter is pretty thick, you will need to keep an eye on the colour developing on the underside, as it may well be done well before bubbles form on the top. When the colour is a beautiful golden brown and delicious, flip and cook the other side to match.
This recipe should produce 12-15 pancakes, depending on size. I usually make a double batch, and freeze the left overs.