- Level: Easy
- Total: 1 hr 15 min (includes resting time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 579
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 15 g
- Cholesterol
- 116 mg
- Sodium
- 861 mg
Ree’s family loves pancakes, and since she posted her original recipe many years ago she has tweaked, adjusted and refined it. This is an updated version, which calls for more readily stocked all-purpose flour rather than cake flour, and uses a combination of milk and buttermilk for a best-of-both-worlds texture and flavor. Try these soon...they are tremendous!
- Level: Easy
- Total: 1 hr 15 min (includes resting time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 579
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 15 g
- Cholesterol
- 116 mg
- Sodium
- 861 mg
Ingredients
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Directions
- Mix the flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together the milk, buttermilk, vanilla and egg. Continue whisking briskly while drizzling in the melted butter.
- Using a rubber spatula, start gently stirring the dry ingredients while slowly pouring in the wet ingredients. Switch to folding once all the wet ingredients have been added, to avoid overworking the batter. Continue folding until everything is combined. (The batter should still be lumpy; do not try to stir the lumps out.)
- Cover the bowl with plastic wrap and allow the batter to rest on the counter for 45 minutes to 1 hour.
- Heat a griddle or skillet over medium heat. Smear with butter and drop 1/3-cup helpings of the batter onto the griddle.
- Let cook until bubbles form on the surface, 2 to 3 minutes, then flip and cook until nicely golden, another 1 to 1 1/2 minutes.
- Serve with an obscene amount of butter and warm syrup.
Cook’s Note
Before frying, add up to 1/4 cup additional milk if you want thinner pancakes, or leave as-is if you like them thick and fluffy.
