How to Make Pancakes

• 2 cups (250 g) all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk (or milk plus 2 tbsp lemon juice)
• 2 eggs
• 3 tbsp melted butter

1. Whisk the dry ingredients together in a large bowl.
2. Whisk the buttermilk, eggs, and melted butter in another bowl.
3. Pour the wet into the dry and stir just until combined — lumps are fine and desirable.
4. Rest the batter 10 minutes while a griddle heats over medium.
5. Pour 1/4-cup rounds and flip when bubbles hold their shape at the edges, about 2–3 minutes.
6. Cook 1–2 minutes more on the second side.

• Overmixing develops gluten and makes rubbery pancakes.
• Hold cooked pancakes in a 200°F (95°C) oven so everyone eats together.

Scan your fridge or cupboard and The Fridge and Cupboard will tell you what you can make from this recipe right now, and what to swap for anything missing.

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