April 28, 2010
These are outstanding when done correctly. Feel free to add fruit or anything else you'd like, but they're great on their own. This recipe will make about 10-12 good size pancakes.
1 cup all purpose flour
½ tsp salt
2 Tbsp sugar
1 tsp baking powder
¾ tsp baking soda
1 large egg
2 Tbsp vegetable oil
1 cup buttermilk
Mise en place
Preheat your skillet or griddle on medium low.
Sift together the dry ingredients.
In a separate bowl, lightly beat the egg then add the oil and buttermilk and stir to combine.
Add the wet ingredients to the dry and whisk together just to combine. Do not over-mix or the pancakes will be tough instead of light and fluffy. The batter should be fairly thick and somewhat lumpy. If it's too thick, whisk in a little more buttermilk.
Let the batter rest for about 5 minutes.
Lightly brush the griddle with oil then pour on about ½ cup of the batter. The pancake should be about 4 inches in diameter. Do not over crowd or turning will be difficult.
When small air bubbles haved formed over the pancake, about 2 minutes, use a large spatula and flip. Cook for another minute or two to desired doneness. Serve immediately or place on a plate and cover to keep warm.
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