Grandfather Maynard’s Pancakes

 

Grandfather Maynard’s Pancakes

 

Ingredients

• 1 ¾ cups all purpose flour
• 2 tablespoon granulated sugar or ½ tablespoon of Stevia
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 large egg, slightly beaten
• 3 tablespoons canola oil (vegetable oil works too)
• 1 ½ cups buttermilk

1.                In a large mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda until well mixed.

2.                In another bowl whisk together the egg, oil, and buttermilk until blended.

3.                Add the egg mixture to the dry mixture and whisk until combined and no flour streaks remain. Do not overmix. The batter will be lumpy and thick.

4.                Let the batter rest for about 5 minutes while you preheat your skillet to medium heat (about 350 degrees F).

5.                Scoop the batter by the ¼ cup measures and round out into circles. Cook for about 1-2 minutes per side or until both sides are golden in color.

Notes

• Do not overmix the batter. You should only try to get the flour incorporated so that there are no dry streaks left in the batter. Overmixing will result in rubbery pancakes. There should be a few lumps.
• The pancakes are ready to flip when the edges look set and there are bubbles on top.
• Do not squish the pancakes. Squishing will make them rubbery and dense. Let them rise naturally. If the outside is cooking faster than the insides, turn down the heat.
• Leftovers. Keep your leftovers stored in an airtight container or Ziploc bag in the fridge for 3-4 days. Reheat again before eating.

To view how this recipe was calculated you can visit my pricing disclosure page for more information.