A simple, not-too-sweet pancake that is both light and almost cheese-cake-y. Pairs wonderfully with butter and maple syrup. If you've been looking for a go-to simple pancake recipe, this is for you! Makes about 2 dozen small pancakes.
1Tablespoonvegetable oil for brushing on the griddle
Instructions
In a large bowl combine the salt and baking powder with the flour.
In a medium bowl beat the eggs and then beat in the buttermilk.
Add the wet ingredients to the dry ingredients and mix until you have a well-mixed yet slightly lumpy batter.
Brush a hot griddle with oil.
Pour the batter on the griddle in the size you prefer. Flip over when bubbles start to form and burst. About 3 minutes. Cook on the second side until the middle of the pancake is not gooey anymore. I usually prick it with a fork to see if the insides are cooked.
To make ahead, stack the pancakes on a sheet pan and cover with a towel or paper towels. I keep the pan in a 200°F oven until serving. This keeps them warm.
Serve in the traditional way with butter and maple syrup - or in any way you'd like.