- 2 eggs
- 2 cups all-purpose flour, sifted
- 3 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2-1/2 cups buttermilk
- 4 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- 1-2 tbsp vegetable oil
- maple syrup for serving
- In a bowl, using an electric mixer or a handheld whisk, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overmix.
- Heat a griddle over medium heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of the pancake molds with vegetable oil, or spray with nonstick cooking spray. Set the molds, with the handles up, on the griddle and heat until hot.
- Pour about 1/3 cup batter into each mold. Using a butter knife, spread the batter into the corners of the molds. Cook until bubbles form on top and the batter is set, about 2 minutes.
- Remove the molds and, using a spatula, flip the pancakes over. Cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.
- Repeat with the remaining batter, adding more oil to the griddle and greasing the molds as needed. Serve with maple syrup. Makes about 15 pancakes, 5 of each shape.
Recipe from Williams-Sonoma Star Wars Pancake Molds.
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