Eightyrecipes
Blackstone Pancakes
Fluffy, golden pancakes made from pantry basics and cooked a whole batch at a time on a medium-low Blackstone griddle.
Ingredients
- 2 cups all-purpose flour 250 g
- 2 tablespoons sugar 25 g
- 2 teaspoons baking powder 8 g
- 1/2 teaspoon salt 3 g
- 2 eggs
- 1 1/2 cups milk 360 ml
- 2 tablespoons melted butter 28 g
Instructions
- Preheat the Blackstone griddle to medium-low heat.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Add the eggs, milk and melted butter.
- Stir until just combined.
- Lightly grease the griddle.
- Pour about 1/4 cup of batter for each pancake.
- Cook until bubbles appear on the surface.
- Flip and cook until golden brown.
- Serve warm with butter and maple syrup.
Notes
Nutrition values are an estimate, based on 8 pancakes. Do not overmix the batter; a few lumps help create fluffier pancakes. Adjust the heat as needed to prevent over-browning. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Freeze between sheets of parchment paper for up to 2 months.
Nutrition
Nutrition is an estimate, calculated automatically.
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