Perfect Pancakes

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Serves 4

1 ½ cups all-purpose flour

1 ½ cups cake flour

3 tablespoons sugar

1 ½ teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon salt

3 cups buttermilk

½ cup milk

3 eggs

⅓ cup butter, melted

¼ cup pure maple syrup

In a large bowl, sift together dry ingredients. In a separate bowl, mix together buttermilk, milk, eggs, and butter, until well blended. Slowly mix wet ingredients into dry ingredients with a wooden spoon, being careful not to over mix. Once batter is mixed together, add maple syrup. Let the batter rest for 30 minutes. Heat a griddle or frying pan to medium high heat. Lightly brush the hot surface with oiled paper towel and pour batter onto surface. Allow to cook until pancakes bubble on top. Flip and cook the other side until just done. Remove from griddle, top with butter, and serve with maple syrup.


Get additional recipes and more in Chef Keith’s Book, available now on Amazon.

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