2 cups all-purpose flour
2 large brown eggs
1 tbsp baking soda
2 tbsp baking powder
1/2 tsp Himalayan salt
1 tsp vanilla paste
1-2 cup buttermilk or more
Spray Canola oil
Whisk
Squeezable bottle with lid
Cooking griddle or skillet
Preheat griddle to 375 degrees, once ready spray with oil and reduce between 370-365 depending on your stove’s heating element. Once the temperature is set do not lower or raise the heat. It should be the same temp for every batch. This also prevents burning and makes sure the pancake is thoroughly cooked.
In a medium-large bowl, whisk flour, eggs, baking soda, baking powder, salt, vanilla and one cup of buttermilk. Stir well and add a second cup or to enough to your desired thickness. Do not over stir the batter but lumps should be gone. Pour batter into the squeezable bottle.
Squeeze onto griddle the desired size pancakes, let the pancakes cook until the edges have released from the pan, cook for 3 minutes on each side.
Serve with butter and your favorite topping or syrup.
Add-ins: 1 cup blueberries, raspberries or blackberries. ! cup smashed bananas. 1 cup chopped pecans. 1/2 cup cocoa powder. 1 cup semi-sweet chocolate chips.
These have become one of the grandchildren’s favorite! Might become yours’s too!
Yields: 12 Pancakes