Ingredients:

  • 1 ½ cups All-Purpose Flour (sifted)
  • 2 Tbsp Granulated Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 1 ¼ cups Full-Fat Buttermilk (cold)
  • 1 Large Egg
  • 3 Tbsp Unsalted Butter (melted)
  • 4 cups Neutral Frying Oil (Canola, Sunflower, or Vegetable oil)
  • ½ cup Icing (Powdered) Sugar
  • ½ tsp Ground Cinnamon

Instructions:

  1. Prepare the Dry Ingredients: In the large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Ensure they are thoroughly combined to distribute the leaveners evenly.
  2. Combine Wet Ingredients: In a separate small bowl, lightly whisk the buttermilk and the egg. Gently stream the melted butter into the buttermilk mixture while whisking constantly to prevent the butter from solidifying.
  3. Mix the Batter: Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Do not overmix; a few lumps are acceptable and encouraged for maximum fluffiness.
  4. Heat the Oil: Pour the neutral oil into a deep, heavy-bottomed pot or Dutch oven until it reaches a depth of about 2 inches (5 cm). Attach the thermometer and heat the oil slowly over medium heat until it reaches a stable temperature of 350°F (175°C).
  5. Fry the Puppies (In Batches): Using a small scoop or squeeze bottle, drop small, level tablespoons of batter into the hot oil. Work in small batches (6–8 puppies) to prevent the oil temperature from dropping drastically. Fry for 2–3 minutes total, turning them frequently, until they are evenly golden brown all over.
  6. Drain and Finish: Remove the golden Pancake Puppies with a slotted spoon and transfer them immediately to a paper towel-lined wire rack to drain. While still piping hot, toss them generously in a small bowl containing the pre-mixed icing sugar and cinnamon. Serve immediately while warm.