Price Chopper Gatherings Gatherings Spring 2018 | Page 15

SPRING 2018 | Weekends Were Made for Brunch | 13
vanilla cinnamonbuttermilk pancakes
INGREDIENTS
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2 cups all-purpose flour
3 tbsp sugar
1 ½ tsp baking powder
1 tsp baking soda
¼ tsp salt
2 cups buttermilk
1 ½ tsp vanilla extract
½ tsp ground cinnamon
1 egg
¼ cup melted butter
DIRECTIONS
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Melt the butter and set aside to cool slightly.
To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to
combine all dry ingredients well.
In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine.
Add melted butter and whisk again.
Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together.
Once it’s combined, stop mixing. If you over-mix, your pancakes won’t be light and fluffy.
Set pancake batter aside and heat up a large skillet or griddle over medium-low heat. Add a
bit of butter to the preheated griddle and spread to evenly coat or use cooking spray.
Use a 1/4 or 1/ 3 cup measuring cup to scoop the pancake batter onto the griddle or skillet.
Slowly pour it onto the surface, circling outwards to make a nice circle.
Let the pancake cook about 2-3 minutes. You’ll notice bubbles popping up on the surface of
the pancake; if the edges look set, carefully flip the pancake over. Cook another 2 minutes on
the other side.
Remove to a plate and cover with a kitchen towel.