Pancakes start as a basic batter; however, the magic happens when they puff up golden and fluffy on the griddle. Moreover, this variation uses buttermilk for tang and a touch of cinnamon for warmth, elevating a simple breakfast to something memorable. Therefore, they’re perfect for weekends, as you can stack them high and customize with fruits or nuts, creating a delightful start to any day.
Ingredients:
- 1 1/2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups buttermilk
- 1 egg
- 2 tablespoons butter, melted
- 1/4 teaspoon cinnamon
Preparation:
- Mix flour, baking powder, salt, sugar, and cinnamon in a bowl.
- Whisk buttermilk, egg, and butter separately.
- Combine wet into dry until lumpy.
- Heat greased skillet over medium.
- Pour 1/4 cup batter per pancake.
- Cook 2-3 minutes per side until golden.
- Serve with desired toppings.
Equipment and Utensils:
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Skillet or griddle
- Spatula
- Stove