Recipe
Serves 6Serves 2, scaled from 6
You're missing 2 things
From your FreshCart orders, you have everything else: you bought flour, sugar, eggs, butter, salt and baking soda in the last month.
- Buttermilk, 1 quart$2.49
- Baking powder, 8.1 oz$3.19
Ingredients
- Swap: stir 2½ tbsp lemon juice or white vinegar into 2½ cups of regular milk. Wait 5 minutes until it thickens slightly, then use it exactly like buttermilk.
Instructions
- KidWhisk the flour, sugar, baking powder, baking soda and salt in a large bowl.Pour everything in and whisk until it looks like sand.Start the milk and lemon now, so it's ready by step 2.
- KidIn a second bowl, whisk the buttermilk, eggs and melted butter.Crack the eggs into a cup first, so shells are easy to fish out.Use your soured milk here in place of the buttermilk, same amount.
- KidPour the wet mixture into the dry and stir until just combined. Lumps are fine. Rest 5 minutes.Stir slowly. Ten big stirs, then stop, even if it's lumpy.
- Grown-upHeat a greased pan over medium. Pour ¼ cup of batter per pancake and flip when the bubbles pop, 2–3 minutes per side.Grown-up handles the pan. Kid watches for bubbles and calls “flip!”2:30per side, then flip
48 comments
Linda R. Made these with almond milk and no eggs and they came out flat. Two stars.
Dave Can I make these without flour?