Get kids involved in whipping up this weekend treat for a lasting family tradition. Serve with fresh blueberries, or homemade raspberry sauce and whipped cream.
½ cup white flour
½ cup whole-wheat flour
3 tsp baking powder
2 Tbsp sugar
¾ tsp salt
1 cup buttermilk
1 tsp vanilla extract
2 Tbsp melted butter, slightly cooled
In a medium bowl, combine the flours, baking powder, sugar, and salt. Set aside.
In a separate bowl, beat the egg, add the buttermilk and vanilla, and whisk to combine.
Add the egg mixture to the flour mixture and slowly stir to combine. Drizzle in the melted butter, stirring continuously.
Heat a fry pan over medium heat and add a knob of butter. Once the butter has melted and started to foam, use a muffin scoop (or large ice cream scoop) to drop rounds of batter into the pan. Cook for a couple of minutes on each side until cooked through.
Stack cooked pancakes on an ovenproof plate in the warming tray of your oven (or in the oven on low—about 150°F) until serving time.
Test for Pancake Doneness
When your batter is in the pan, watch for bubbles to appear on the top of the pancake. That’s your signal to sneak a quick peek under the pancake to make sure the underside is golden brown. If so, give it a flip; if not, give it another minute before checking again. Note that your pancakes will need less time on the second side.