Recipe
Buttermilk Pancakes
Time: 10 minutes prep, then 4 minutes per batch
Yield: 8 servings
| 1 cup all purpose flour (120g) 1½ teaspoon sugar 1 teaspoon baking powder ¼ teaspoons salt |
¼ teaspoon baking soda 1 egg, beaten 1 cup buttermilk or sour milk (see Notes) 2 tablespoons vegetable oil |
In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
In a separate medium bowl, whisk together the buttermilk, egg and oil. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Use a ¼ cup measure to drop dollops of the batter onto the hot pan.
Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.
Variations
Pancakes: Prepare Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.
Whole Wheat Pancakes: Prepare Buttermilk Pancakes as above, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.
Buckwheat Pancakes: Prepare Buttermilk Pancakes as above, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.
Cornmeal Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/4 cups all-purpose flour and add 1/2 cup cornmeal.
Bran Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ.
Notes
Sour milk: add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the "1 cup" mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly. Proceed with the recipe as directed.
Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.
For an alternative to vegetable oil (and if bacon is on the menu), try cooking the pancakes in bacon grease. The flavor and texture is hard to beat.
Adapted from Better Homes and Gardens New Cookbook