Pancakes/Waffles (Single Batch)
- Preparing Time: 10 minutes
- Total Time: 20 minutes
- Served Person: 4
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups all purpose flour
- 1 1/2 teaspoon vanilla
- 2 teaspoon granulated sugar
- 1 teaspoon kosher salt , (i use a pinch of sea salt)
- 2 large eggs , slightly beaten
- 1 1/2 cups buttermilk , or regular milk
- 4 tablespoon butter , melted
- Carbohydrate 59.1213360780086 g
- Cholesterol 245.678125017764 mg
- Fat 17.8957930423621 g
- Fiber 1.71832348927231 g
- Protein 15.8909708832882 g
- Saturated Fat 9.43726786283985 g
- Serving Size 1 1 Serving (271g)
- Sodium 9926.77298216688 mg
- Sugar 57.4030125887363 g
- Trans Fat 1.88289710813186 g
- Calories 458 calories
Heat large skillet or griddle to 350?F. Preheat oven to 200?F to keep the pancakes warm. In a small mixing bowl, whisk together the eggs, milk, and vanilla. In a seperate bowl, mix together the dry ingredients. Add the egg mixture, mix well. Slowly add the melted butter, whisking continuously. (Do not try to work all the lumps out!) Check to see if the pan/griddle is hot enough by placing a drops of water onto the surface. If the water dances across the pan it is ready. Lightly coat the pan/griddle with butter or shortening. Laddle 1/3 cup of batter into the pan. When bubbles begin to set around the edges of the pancake and the underside of the pancake is golden brown (or to your desired doneness), gently flip the pancake. Continue to cook 2-3 minutes or until underside of pancake is golden brown and set or done. Repeat with remaining batter, placing the finished pancakes on a platter and warming in the oven ready to eat.
