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Buttermilk pancakes that work well with freshly milled flour

Buttermilk Pancakes

Wonderfully fluffy buttermilk pancake recipe that also converts well with freshly milled flour!
Serving Size 12 pancakes

Ingredients

  • 3 Cups All purpose flour 4 1/2 cups if using freshly milled
  • 3 Tbsp Cane sugar
  • 3 Tsp Baking powder
  • 1 ½ Tsp Baking Soda
  • ¾ Tsp Sea Salt
  • 3 Cups Buttermilk
  • ½ Cup Whole Milk
  • 3 Eggs
  • ⅓ Cup Melted Butter

Instructions

  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  • Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  • Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together.
    Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.