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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 or for electric skillet 350F.

If not cooking it immediately, keep the batter refrigerated.

I tried making the batter the day before and resulting pancakes are not as thick. Also, the batter becomes liquidy. So it is best to mix the dry and wet ingredients then cooking it.