Big Ol Fluffy Pancakes

• Total time: 35 minutes
  • Prep time: 20 minutes
  • Cook time: 15 minutes
• Yield: 4 servings
• Modified from: Matty Matheson, Frank Proto

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Inventory

Ingredients

Batter

• 1 cup all-purpose flour
• 1½ T granulated sugar
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp ground cinnamon
• Pinch of kosher salt
• 1 large egg
• ½ T granulated sugar
• 1½ T neutral oil
• ¾ - 1 cup buttermilk
• 1½ tsp vanilla extract

Substitutes

• ~1 cup buttermilk
  • ~¾ cup milk
  • 2 T white or apple cider vinegar
  • (let rest for 10 min)

Cooking

• Some butter
• A little neutral oil

Special Equipment

• 2 medium bowls
• Small strainer/sifter
• Whisk
• Hand mixer
• Nonstick pan

Instructions

Prepare

1. In medium bowl
   • Sift 1 cup all-purpose flour
   • 1½ T granulated sugar
   • ½ tsp baking powder
   • ½ tsp baking soda
   • ¼ tsp ground cinnamon
   • Pinch of kosher salt
2. In medium bowl
   1. Mix
      1. 1 large egg
      2. ½ T granulated sugar
      3. Slowly add 1½ T neutral oil
   2. Mix
      1. Add 1 cup buttermilk
      2. Add 1½ tsp vanilla extract
3. To flour mixture in medium bowl
   1. Add egg mixture, mix until just combined

Chill

1. Refrigerate for 10 min

Cook

1. Heat nonstick pan over medium-high heat
2. Add some butter and a little neutral oil to the pan, let melt
3. Spoon batter into pan and let rest
4. After a bit, add some more butter and swirl around pancakes to crisp up the edges
5. When you see bubbles in middle, flip
6. Remove and place in warm oven when you feel like it
7. Repeat as necessary, adding mixins like blueberries or chocolate chips if you want

Notes

Storage

• Just eat them immediately