Ingredients

Let’s Cook!

• 1
  Mix dry ingredients first in a large bowl The baking soda and baking powder are a MUST because they create the leavening that makes the pancakes light and fluffy. Mix the dry ingredients thoroughly making sure theres no pockets of one particular substance with a whisk or fork
• 2
  Mix wet ingredients in a large measuring cup preferably over 2 cups limit. Apple cidar vinegar or white wine vinegar creates a buttermilk for you. Beat eggs well and make homogeneous
• 3
  Pour wet ingredients into bowl of dry. DO NOT mix well. About 20 to 25 sweeps of your mixing utensils. We want a thick gloopy batter for tall aerated pancakes.
• 4
  Plug a griddle in or turn on the stove top with a nonstick pan to medium heat. Use whipped salted butter or normal salted butter and put rougly 2 tbsps of butter on pan and let it melt and fill the pan.
• 5
  Scoop the pancakes with a large spoon or ice cream scoop. DO NOT STIR. get a large dollop onto the pan and add several more to it. I usually do 4 at a time. Wait till the pancakes start to bubble around the edges and bubble to the top then quickly use a plastic spatula and sweep it under the pancake and flip away from you. You shouldn't have to chase the pancake around; just one quick sweep and flip away.
• 6
  Once flipped, to make sure its done, just touch the middle top of the pancake with either your hand or the spatula. If the middle springs back like a trampoline its done. If it doesn't then the inside isnt cooked all the way so give it another minute and check again.
• 7
  Layer them on a plate with your favorite syrup and a tbsp of butter and enjoy!