“VAIN Foods” and it’s marks and “Exceptional Vanilla Extract” are trademarks of VAIN Foods. © 2020 VAIN Foods
2 cups all-purpose flour
3 Tbsp white sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups buttermilk
1 1/2 tsp Vain vanilla extract, I used Tanzanian Vanilla in Vodka
1/2 tsp ground cinnamon
1/4 cup melted butter
Melt the butter and set aside, allowing it to cool slightly.
To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt.
Use a whisk to combine all dry ingredients well.
In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg.
Whisk to combine.
Add melted butter and whisk again.
Slowly pour the wet ingredients into the dry ingredients, stir only until wet ingredients are incorporated.
If you over-mix, your pancakes won't be light and fluffy.
Set pancake batter aside and heat up a large skillet or griddle over MED-LOW heat. Butter the preheated griddle.
Use a 1/4 or 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet.
Slowly pour it onto the surface, circling outwards to make a nice circle.
Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.
Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.