Christmas Morning Pancakes

These pancakes are something special! This recipe comes from well-known Mississippi chef Robert St. John, and they are unlike any pancakes I've ever had. They're almost like the perfect combination of a crepe and a traditional pancake, with a delicate, buttery texture that's hard to beat. If you grew up eating pancakes made from Bisquick, these will probably blow your mind. Once you try them, it's hard to go back!

Ingredients

• 2 cups all-purpose flour

• 4 tsp baking powder

• 2 tsp baking soda

• 2 tbsp granulated sugar

• 2 large eggs

• 2 cups full-fat buttermilk

• 1 cup whole milk

• 2 sticks lightly salted butter, melted (plus extra for cooking)

Instructions

1. In a small bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.

2. In a medium bowl, whisk together the eggs, buttermilk, whole milk, and melted butter until combined.

3. Add the dry ingredients to the wet ingredients and whisk until just moistened. Do not overmix; a few small lumps are perfectly fine.

4. Preheat an electric griddle to 350°F, or heat a large skillet over medium heat. Lightly grease the cooking surface with butter.

5. For each pancake, spoon 2–3 tablespoons of batter onto the hot griddle or skillet, using the back of the spoon to gently spread it into a round.

6. Cook for 1–2 minutes, or until bubbles form on the surface and a few begin to burst. Carefully flip with a spatula and cook for another 1–2 minutes, or until golden brown on the underside. Adjust the heat as needed to prevent burning.

7. My family serves them hot with country cane syrup and melted butter.

10 large pancakes.