Joy of Cooking Buttermilk Pancakes

{1064 g} Makes 14

3-inch pancakes.(!569.0% !)

Make coffee or tea.

Place skillet on medium, medium-medium-low heat.

Melt in microwaveable container:

3 TBL {43 g}

butter(!23.0% !)

Meanwhile, whisk/mix together in a separate mixing bowl:

1 1/2 cup {187 g}

all purpose flour(!100.0% !)

3 TBL {37 g}

sugar(!19.8% !)

1 tsp {5.0 g}

baking powder(!2.7% !)

1/2 tsp {2.3 g}

baking soda(!1.2% !)

1 tsp {6.0 g}

salt(!3.2% !)

After butter has melted, add

1 1/4 cup {0.0 g}

buttermilk(! Missing weight and calories!!)

{100 g} 2

eggs(!53.5% !)

1/2 tsp {2.2 g}

vanilla extract - optional(!1.2% !)

1447 g ??4150 Calories

Total (Missing weight and calories!)(!??287 Calories/100g !)(!??774%!)

Mix the liquid quickly into the dry ingredients.

The heat is correct when a few drops of cold water on the skillet bounce and sputter, not boiling or evaporating.

Use 1/4 cup batter for each pancake.

When bubbles appear on the surface on the pancake and the edges have browned, turn the cake and cook only until the second side is done.

Note	2015-11-27 Reducing buttermilk by 15%. Tastes a little doughy.