Buttermilk pancakes

Name: Buttermilk pancakes
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups All-purpose flour; 16 oz Buttermilk; 2 Eggs; 4 tbsp Butter; 2 tbsp Granulated sugar; 2 tsp Baking powder; 1 tsp Baking soda; 8 oz Maple syrup; 1 tsp Salt

Twenty minutes, one bowl, and the batter is better for sitting five of them.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

2 cups All-purpose flour
16 oz Buttermilk
2 Eggs
4 tbsp Butter
2 tbsp Granulated sugar· most people have this
2 tsp Baking powder· most people have this
1 tsp Baking soda· most people have this
8 oz Maple syrup
1 tsp Salt· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 25 minutes

Whisk the dry things together in a big bowl.
Beat the eggs into the buttermilk with the melted butter, then pour it into the flour.
Stir until it is only just combined. It should still be lumpy — a smooth batter makes tough pancakes.
Let it stand five minutes while the pan heats to medium. Too hot and they brown before the middle sets.
A quarter cup each. Turn them when the bubbles on top stay open instead of closing over, about two minutes.

Amounts are on the list above — they change with the number of people; the steps do not.

Something else

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