Foolish Waffles‘ chef/co-owner Robin Admana:  I made pancakes with my father on many weekend mornings. His pancakes were super heavy and dense, so you could ever only eat one. He’d drizzle them with sweetened condensed milk [recipe here]. Here is my lighter, fluffier version that I now make for my family on holidays for brunch.

Foolish Waffles’ Robin’s Father’s Buttermilk Pancakes

Servings:  16 three-inch pancakes

Ingredients:

  • 3 Tbl unsalted butter, melted and cooled
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions:

  1. Combine dry ingredients in a bowl and whisk to lighten and incorporate all ingredients.
  2. In another bowl, whisk together buttermilk, eggs and vanilla.
  3. Add wet ingredients to the dry. Stir gently to combine. Don’t over mix. Lumps are okay.
  4. Let the batter sit for 10-15 minutes before cooking.
  5. Cook on medium heat in a buttered skillet.
  6. Flip once when the tops start to bubble and the edges look browned.
  7. Serve. Enjoy!
Robin's Buttermilk Pancakes (photo courtesy of Robin Admana)

Robin’s Buttermilk Pancakes (photo courtesy of Robin Admana)

Robin's Buttermilk Pancakes (photo courtesy of Robin Admana)

Robin’s Buttermilk Pancakes (photo courtesy of Robin Admana)

 

 

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