Makes 8-10 (6-inch) pancakes
- 4 cups all purpose flour
- 3/4 tsp salt
- 4 Tbsp baking powder
- 4 eggs
- 3/4 cup vegetable or rice oil
- 3 cups buttermilk
- 1 cup water
Sift flour, salt, and baking powder together in a mixing bowl. Whisk eggs and oil together until well blended in a separate bowl. Once eggs and oil are well mixed, add the buttermilk and water, and whisk until mixed in.
Add wet ingredients to the dry ingredients, and mix only until incorporated. Don’t overmix. Batter will be thick, almost like a sponge.
Cook pancakes in a heavy-bottomed frying pan or in a cast iron skillet. Heat the pan over medium-high heat, and put a drop of oil into the pan, spreading the oil around with a paper towel until the bottom of the pan is coated with a fine film of oil. Ladle the batter into the pan, and cook until bubbles begin to appear around the edges and the center appears dry. Flip the pancake and cook the opposite side until done (approx. 2 1/2 minutes).
Serve with traditional maple syrup or add fresh berries for a healthy, festive variation.