ULTIMATE PANCAKES
Courtesy of Chef Tyler Florence
4
Fluffy, golden, and kissed with a hint of lemon, these pancakes are the kind that turn any morning into a moment. Light, airy, and just sweet enough, with that rich buttermilk tang and a buttery finish… honestly, they taste like a cozy weekend. Bonus: easily gluten-free and absolutely irresistible either way. Stack ‘em high, melt that butter, drizzle your favorite syrup, and don’t forget the fresh fruit on top.
Warning: you will go back for seconds (and maybe thirds).
Ingredients
2 cups all-purpose flour or 1-1 gluten free flour
¼ cup sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
2 cups buttermilk
3 eggs
1 teaspoon vanilla
½ lemon zest
4 tablespoons melted butter
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Provisions Double Burner Griddle
Provisions Large Oval Roaster
Provisions Mixing Bowls
Provisions Fish Turner
Directions
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In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt. Mix to combine.
In a medium mixing bowl, mix the buttermilk, eggs, vanilla and lemon zest together.
Mix the bowl of wet ingredients into the bowl of dry ingredients and whisk until smooth. Fold in the melted butter and let rest for a minute or two.
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In a non-stick pan over medium-low heat, add about ¼ cup of the batter to the pan. Smooth it out gently into a perfect circle.
Cook the pancake until you see air bubbles on the top of the pancake start to pop about 1-2 minutes. Flip the pancake and cook this side for about 30 seconds or 1 minute to fully cook the other side.
Serve warm with butter, your favorite syrup and fresh fruit.
