These pancakes are the perfect vehicle to carry any and ALL of your favorite maple toppings. If you want to try something new- whip ½ cup of room temperature, salted, butter with 3 tablespoons of maple syrup until the butt turns light and fluffy. You just upped your Breakfast game. Enjoy!
These pancakes are the perfect vehicle to carry any and ALL of your favorite maple toppings. If you want to try something new- whip ½ cup of room temperature, salted, butter with 3 tablespoons of maple syrup until the butt turns light and fluffy. You just upped your Breakfast game. Enjoy!
Preheat the oven to 200 degrees- to keep the pancakes warm.
Preheat a griddle on medium low heat.
In a large bowl whisk flour, baking soda, and salt together.
In a smaller bowl whisk the egg and buttermilk together.
Pour the wet mixture into the dry. Use a rubber spatula to gently fold the two mixtures together, being sure not to over mix.
Let the batter rest for at least 5 minutes before spooning onto the preheated griddle.
Once the batter has rested - butter the griddle surface, turn up the heat to medium and spoon equal portions of the batter onto the griddle.
Let the pancakes cook until the surface bubbles form, about 60 seconds, flip, let the second side cook for 40-60 seconds until the center is fully set.
