Nickel Allergy Friendly Blender Pancake Batter

Total time30 min

Prep time5 min

Cook time20 min

Nickel Allergy Friendly Blender Pancake Batter

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Ingredients

4 servings

1 cup all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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1 tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract

For cooking

unsalted butter oil or neutral oil, for the pan

Instructions

1
Add the flour, sugar, baking powder, baking soda, and salt to the blender, followed by the buttermilk, egg, melted butter, and vanilla extract. Blend on low speed for 10–15 seconds, just until the batter is smooth and no dry streaks remain — do not over-blend.
2
Let the batter rest in the blender for 5 minutes while you heat the pan. This allows the leaveners to activate and the flour to hydrate fully.

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