Fruit Cake
– 2 cups all-purpose flour – 2 tablespoons granulated sugar – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 2 large eggs – 2 cups buttermilk – 1/4 cup unsalted butter (melted) – Butter or oil (for greasing the griddle)
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt until well combined. Set aside.
In another bowl, whisk eggs, buttermilk, and melted butter until smooth. Room temperature ingredients blend best.
Pour wet mixture into the dry ingredients. Gently stir until just combined. A few small lumps are okay—don’t overmix.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil to prevent sticking.
Scoop 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form, then flip and cook until golden brown on both sides.
Serve warm with butter, maple syrup, berries, or your favorite toppings. Light, fluffy, and ready in under 20 minutes.
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