Thick and Fluffy Mini Buttermilk Pancakes
"Buttermilk keeps the pancakes tender, light, fluffy, not at all heavy, and these are the thickest, fullest pancakes I've ever made. The recipe uses an interesting technique in that you start the pancakes in a skillet and then finish them in a low oven for about 10 minutes. The outsides crisp up in the skillet and the low oven gives the centers time to fully cook without continuing to cook the outsides. You can keep them in the oven for about an hour to stay warm in case you decide to double, triple, or quadruple the batch...."
INGREDIENTS
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2 Tbsp unsalted butter, plus more for skillet
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2 Tbsp sugar
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1 lrg egg
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1/2 tsp. vanilla
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1/2 c. plus 2 Tbsp buttermilk, 2 Tbsp. more if needed
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1/2 tsp. baking soda
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1/4 tsp. salt
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1 c. all purpose flour
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