Buttermilk Channel Pancakes

Original Recipe
~ 1 hour cook time
10 pancakes

Ingredients

• 3 cups all-purpose flour
• 1/2 cup sugar
• 2 tbsp. baking powder
• 1 tsp. fine sea salt
• 3 large eggs
• 1.5 cups buttermilk
• 1 cup whole milk
• 1 tsp. vanilla extract
• 3 tbsp. unsalted butter, melted
• Nonstick cooking spray
• Maple syrup, for serving (optional)
• Salted butter, at room temperature, for serving (optional)

Equipment

• Cast iron skillet
• Spatula
• 1 large mixing bowl
• 1 medium bowl (cereal size)

Prep

• Measure the flour, sugar, baking powder and salt into a mixing bowl and whisk to combine.
• In a separate bowl, whisk together the eggs, buttermilk, milk and vanilla until smooth.

Cook

• Add the wet ingredients to the dry ingredients and whisk together gently.
• When the batter is still a bit lumpy, stir in the melted butter with a few strokes of the whisk, then let the batter sit for 10 minutes at room temperature while the baking powder activates and the remaining lumps dissolve.
• Lightly grease a griddle or saute pan with cooking spray and preheat over medium-high heat. Test the cooking surface with a dime-size amount of pancake batter. If the bottom cooks in a few seconds, then you’re ready to make pancakes.
• Ladle out approximately 1/4 cup of batter per pancake. The pancakes are ready to flip when small bubbles start to form on the top surface. Flip the pancakes and continue cooking until they’re firm to the touch and golden on both sides.