Jeff Nelson's Family Pancake Recipe
- 3 cups unbleached, all-purpose flour
- 1/4 cup sugar
- 2 tablespoons Buckwheat honey
- 1 tablespoon plus 1/2 teaspoon baking powder
- 2 teaspoons fine salt
- 3 cups buttermilk
- 6 tablespoons butter, melted and cooled, plus more butter for cooking
- 6 organic large eggs
- up to 1 cup milk, as needed to thin batter
- Maple syrup, warmed
- Whisk the dry ingredients together in a large bowl.
- Whisk the buttermilk, butter, and eggs together in another bowl.
- Add the wet ingredients to the dry ones and whisk just to combine and ensure no dry ingredients are left stuck to the bottom of the bowl (lumps are good). Let the batter sit, covered, overnight.
- The next morning, heat up your griddle or favorite nonstick pan and slick it with a tablespoon of butter.
- Add enough milk to the batter to thin it to the right consistency—the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes—neither is wrong.
- Cook the pancakes on, flipping them when bubbles appear on the surface of the uncooked side.
- Once flipped, let cook 2-3 minutes more, then remove.
- Add lots of warm maple syrup and enjoy!
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