Grandpa Richard â€™s Pancakes Yield: 6 to 10 pancakes The batter can be refrigerated for two days if you canâ€™t eat them all in one sitting.
2 cups pastry flour
Whisk together the wet and dry ingredients separately.
Gently fold the two mixtures together, being careful not to over-mix. A few lumps are fine.
Let it sit 30 minutes to one hour in the fridge for the flour to absorb the liquid.
Melt some of the butter in a griddle or cast iron pan. When the butter foams, spoon the batter into the pan a half-cup at a time.
When a few bubbles form in the pancakes and the edges begin to dry, flip the pancakes and let them cook on the other side (around one to two minutes per side).
Eat with tons of butter and real maple syrup!
3 /4 tsp salt 1/4 cup sugar 3 /4 tsp baking soda 1/3 cup olive oil or other neutr al oil 5 eggs 1 cup buttermilk 1 tbsp butter, for frying
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