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
- 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
- Combine dry ingredients in a bowl and whisk to lighten and incorporate all ingredients.
- In another bowl, whisk together buttermilk, eggs and vanilla.
- Add wet ingredients to the dry. Stir gently to combine. Don’t over mix. Lumps are okay.
- Let the batter sit for 10-15 minutes before cooking.
- Cook on medium heat in a buttered skillet.
- Flip once when the tops start to bubble and the edges look browned.
- Serve. Enjoy!