“Breakfast for Dinner” (or Brinner) is a sacred tradition. There is something rebellious and comforting about eating a stack of pancakes when the sun is down.
For supper, you want a pancake that is substantial—thick, fluffy, and “diner-style.” This recipe uses a higher ratio of leavening to flour to ensure they rise into cloud-like cakes that can handle a heavy pour of syrup or even a side of savory bacon.
Prep time: 10 mins | Cook time: 15 mins
1. The Ingredients
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The Dry:
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2 cups All-purpose flour.
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3 tbsp Sugar (supper pancakes benefit from a little extra caramelization).
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2 tsp Baking powder + 1 tsp Baking soda.
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1 tsp Salt.
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The Wet:
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2 Large eggs.
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1 ½ cups Buttermilk (or whole milk with a squeeze of lemon).
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4 tbsp Butter (melted and slightly cooled).
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1 tsp Vanilla extract.
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2. Step-by-Step Instructions
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