Fire up your Blaze Grill, and cook some of these delicious pancakes for your next breakfast!
Servings:
8 Each (5 inch pancakes)
Ingredients
Dry Ingredients
- 1 ¼ cups All Purpose Flour
- ½ tsp Coarse Salt (or ¼ tsp of table salt)
- ½ tsp Baking Soda
- 2 tsp Baking Powder
- 2 tbsp Granulated Sugar
Wet Ingredients
- 1 ½ cups Buttermilk
- 2 tbsp Butter, Melted & Cooled
- 1 ½ tsp Vanilla Extract
- 2 Egg yolks
- Egg Whites (Whipped, optional)
- 2 tbsp Each Honey
Procedure
- Begin by adding the all purpose flour to a large mixing bowl.
- To the flour, add the salt, baking soda, baking powder, and granulated sugar, then whisk to evenly blend.
- In a separate bowl, blend together the buttermilk, melted butter, vanilla extract, egg yolks, and honey. Pour into the dry ingredients and whisk until just barely blended together (don't overwork the batter).
- For the lightest and fluffiest pancakes possible, separately whip the egg whites until they are thick and airy and lightly fold them into the batter.
- Preheat your griddle or a large cast iron skillet, melt a little butter on the surface to prevent sticking and pour out about ¾ cup of batter per pancake.
- Cook until the edges begin to dry slightly and the center has plenty of popped air bubbles, then turn each pancake to the second side and allow them to brown.
- While the second side browns, I like to place a pat of butter on top of each pancake. This helps minimize moisture loss and tastes really good.
- When the second side has browned nicely, remove the pancakes and serve immediately.
