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Makes 8 pancakes
1) 2 cup (280g) all-purpose flour
1) 2 tsp. (8g) baking powder
1) 1 tsp. (6g) baking soda
1) 3 tbsp. (43g) white sugar
1) 1 tsp. (6g) salt
2) 2 cups (472g) buttermilk
(28g vinegar) substitute
(444g milk-3.25% ) substitute
3) 2 large egg, slightly beaten
3) 4 tbsp. (43g) canola oil

In a mixing bowl combine (1).

Prepare buttermilk by mixing (2) and set aside for 10 minutes. I always use the substitute. Add in (3).

Pour liquid ingredients into (1). Use spatula to mix. Do not overmix, having a few clumps is fine.

Weight of batter 944g. Scoop a heaping ½ cup of batter and cook 3 minutes on each side on the pan at #3 heat setting.

If not cooking it immediately, keep the batter refrigerated.