O.G. BUTTERMILK PANCAKES

“People love our pancakes and always ask us how we get them so fluffy,” Vizethann says.“We make our batter fresh each morning and use great ingredients. It’s important to separate the wet ingredients from the dry ones when making this batter. You want to fully incorporate the ingredients, but not over mix the batter.”

1 stick European-style unsalted butter, plus extra

2 1/4 cups Banner Butter buttermilk or other high-quality,

full-fat buttermilk

1/4 cup whole milk

1/2 tablespoon full-fat sour cream

2 large eggs

2 cups all-purpose flour

1/4 cup granulated sugar

3 tablespoons baking powder

1 teaspoon kosher salt

Melt butter in microwave and set aside to cool. Add the buttermilk, whole milk, sour cream and eggs to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until ingredients are incorporated, about 2 minutes.

Using a whisk, mix together the flour, sugar, baking powder and salt in a medium mixing bowl. Reduce mixer speed to low, add half of the dry ingredients to the wet ingredients, and mix for about 30 seconds. Add the remaining dry ingredients and mix until just incorporated. Scrape down the sides of the bowl with a silicone spatula.

Add melted butter and mix for 20 more seconds or until butter is just mixed into the batter. Let rest while you prepare the griddle.

Preheat a griddle or large nonstick saute pan over mediumlow heat and brush with butter. Using a 4-ounce ice cream scoop, scoop batter onto hot griddle and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the other side, about 2 more minutes.

Makes about 8 large pancakes.

Per pancake:

CONTRIBUTED BY ANGIE MOSIER Buttermilk Kitchen O.G. Buttermilk Pancakes win compliments for their fluffiness, among other things.