Prep Time
10 minutes
Bake Time
10-11 minutes
Total Time
20 minutes
Yield
12 pancakes, 3-4 servings
Ingredients:
2 cups (280g) Organic Edison flour
1 teaspoon (6g) baking soda
½ teaspoon (3g) baking powder
½ teaspoon (2g) salt
2 tablespoons (24g) sugar
2 1/3 cups (530g) buttermilk or milk
2 large eggs
3 tablespoons (27g) untoasted peanut oil (or any light vegetable oil of your choice)
Optional: coconut oil for brushing the pan
Optional: fresh blueberries, rinsed and dried
- Brushing the nonstick skillet with coconut oil before adding pancake batter creates wonderful browning and enriches the flavor.
- For blueberry pancakes, pour batter into a hot pan. After about 2 minutes, when bubbles appear and start breaking, sprinkle blueberries on top, if using. Turn and cook for about another 30-60 seconds.
Instructions:
- Sift the dry ingredients together into a medium-size bowl.
- In a separate small bowl, whisk together buttermilk, eggs and the untoasted peanut oil.
- Pour the liquid mix into the dry ingredients, whisking just until they are incorporated. Don’t over-whisk the mixture or the pancakes will be tough.
- Place a nonstick skillet over medium heat.
- When the skillet is hot, pour in 1/3 cup batter for each pancake.
- Cook until bubbles form on top of the pancakes, about 3 minutes.
- Turn the pancakes over and cook until the bottom is golden and cooked, about 30 seconds.
- Serve immediately
- Brushing the nonstick skillet with coconut oil before adding pancake batter creates wonderful browning and enriches the flavor.
- For blueberry pancakes, pour batter into a hot pan. After about 2 minutes, when bubbles appear and start breaking, sprinkle blueberries on top, if using. Turn and cook for about another 30-60 seconds.
