Scrambled Pancakes

Instructions

1. In a large bowl or large liquid measuring cup, whisk together the flour, sugar, baking powder, and baking soda.
2. In a separate small bowl or liquid measuring cup, whisk together the egg and buttermilk, until the egg is completely incorporated.
3. Add the buttermilk-egg mix to the dry ingredients and use a fork to gently combine, making sure most of the large clumps of flour break up and incorporate. Some small lumps are okay and will help keep your pancake scramble fluffy. Let the batter sit and hydrate for 10 minutes.
4. Heat up a large non-stick pan over medium-high heat. Add just a touch of oil and a small amount of butter to the pan. When the butter and oil are hot, stir the pancake batter, then add a generous amount of the pancake batter to the pan.
5. Let the pancake sit for 20 to 30 seconds to form a slight crust, then use a silicone spatula to scoop under the pancake and fold it up over. Cut and push the batter around the pan, making large pancake curds.
6. Continue to cook the pancake scramble, flipping and shaking the pan as needed, until the outsides of the pancake scramble bits turn golden brown and the insides cook through. Remove from the pan, serve, and repeat with any remaining pancake batter.
7. Serve dusted with powdered sugar and desired toppings. Enjoy!