Ingredients: 1½ tsp baking powder,1 tsp baking soda,2 cups buttermilk,¼ cup of fractionated coconut oil (or butter, you can substitute at a 1:1 ratio),coconut oil for skillet,1 egg,2 cups all-purpose flour,3 Tbsp granulated sugar,¼ tsp salt
Instructions:
- Mix and then whisk together all of the powdered ingredients this recipe calls for. (Flour, sugar, baking powder, baking soda, and salt) in a medium bowl and then set aside.
- Mix together all of your liquid ingredients (buttermilk, egg, and coconut oil) into a small bowl. Slowly mix together your buttermilk and flour mixture and whisk well as you go. Don't just dump and mix! You want to mix this together slowly so that you get a good batch going.
- TIP: I like to use my cupcake batter dispenser to pour the perfect sized and proportioned pancakes. Call me type A, but I have this weird need to try and make them all the same size. It's also less messier than a scoop!
- Heat your skillet to medium heat and add the coconut oil.
- Pour the pancake mixture onto the heated skillet and allow it to “cook perfect”. You know when you can flip the pancakes when the sides are no longer bubbling and are starting to lightly brown. Then flip the pancake and allow to cook for another 2 minutes until perfectly cooked on both sides.
No Comments