The Best Ever Pancakes

Prep: 15 min. • Cook: 5 min./batch Makes: 12 pancakes

11/2 cups all-purpose flour 2 Tbsp. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup buttermilk

2 large eggs

1/₄ cup butter, melted 1 tsp. vanilla extract

1. In a large bowl, whisk together the first five ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened.

2. Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/₄ cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown, about 90 seconds.

3 pancakes: 360 cal., 15g fat (8g sat. fat), 126mg chol., 817mg sod., 45g carb. (10g sugars, 1g fiber), 10g pro. Test Kitchen tips: If you want the most tender

•

pancakes ever, let the batter rest about 15 minutes (30 minutes maximum) before cooking.

• While butter adds flavor, it also burns easily. If you want to cook pancakes in butter, be sure to wipe off any burnt butter between batches.

• Once you flip a pancake, do not

move it. If it doesn’t land exactly where you want, leave it alone. Otherwise the bubbles may deflate, and the pancake will be flat.