This Simple Buttermilk Pancake Recipe Recipe is the Only One We Will Ever Need

Making the lightest pancakes in the world is a mix of technique and ingredients. One of the biggest things you should know when it comes to this process is that using clarified butter makes a HUGE difference!

Now, if you have never heard of clarified butter before then prepare yourself because this is what changed everything for me. The reason behind why you want to clarify butter is simple- when cooking with butter straight from the fridge, it has a higher chance of burning because the butter contains milk solids that lower its smoke point. One simple way to prevent a burnt, oily mess is to remove the milk solids and create clarified butter. In just 10 to 20 minutes, you'll be able to add a dab of the warm-flavored cooking oil to .your pancakes.

Check out these steps on how to make the clarified butter!

DIRECTIONS FOR PANCAKES:

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk eggs. Whisk in buttermilk and clarified butter. Stir flour mixture into buttermilk mixture until just combined (lumps are OK).
Heat the oven to 200°F and place an oven-safe plate or baking dish inside. Heat a large, nonstick skillet on the stove top over medium heat. Melt 1/4 teaspoon of butter in a skillet. Dollop 1/2 cup batter onto skillet; depending on the size of the skillet, it may fit 2-3 pancakes. Cook pancakes until bubbles rise to the surface and pop, about 2 minutes. Carefully flip pancakes and cook another 2 minutes.
Transfer cooked pancakes to plate in the oven. Cover with foil. Repeat with more butter and remaining batter, until all pancakes are cooked.

Once your pancakes are cooked you are good to go!

Have you ever worked with clarified butter before? If so let us know in the comments below