World's Fluffiest Pancakes
Picture this: It's 9 AM on a Saturday morning. You've just woken up. You glance outside, the window scattered with raindrops, and as you slip out from under the bedcovers, your feet touch a cold floor. A cold floor. It's the day after the First Day of Fall, and your apartment is quite cold. You decide to stay in your sweatpants, slip on your fuzzy slippers and pull a sweater over your T-shirt, because why in the world not? And while you're in that sort of mindset, why not have 2 cups of coffee instead of two -- you know, for warmth. And then you have your greatest idea of them all: Why not make pancakes?
Yep, that's that. You're making pancakes.
They will be warm. They will be delicious. And by gosh, they will be fluffy.
I don't have much else to say.
Make the darn pancakes.
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 eggs, lightly beaten
2 cups buttermilk
1 teaspoon vanilla
2 tablespoons unsalted butter, melted
1/4 cup vegetable oil
Maple Syrup, for serving duh
Heat a griddle over medium heat.
In a medium bowl, whisk together flour, sugar, salt, baking powder and baking soda. In a separate bowl, whisk eggs, buttermilk and vanilla. Add the melted butter to the buttermilk mixture, then add to the flour mixture and fold gently until the batter is just mixed (this is the trick to keeping the pancakes as light and fluffy as can be).
Add a tablespoon of vegetable oil to the hot griddle, then pour 1/3 cup of batter into the pan. Once bubbles begin to form on the top of the pancake, quickly flip and cook until golden brown. Top with maple syrup and serve immediately.