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Buttermilk Pancakes

Source of Recipe

From "The King Arthur Flour Baker's Companion"


Recipe Introduction

Light and fluffy, these classic buttermilk pancakes are eager to soak up the pools of melted butter and maple syrup required of the breakfast of (y)our dreams. The batter couldn't be simpler to make — and if you're like us, you'll pop a pan of bacon into the oven to be ready as soon as the first batch of pancakes comes off the griddle.

List of Ingredients

â—¦ 2 cups unbleached all-purpose flour
â—¦ 3 tablespoons sugar
â—¦ 1 teaspoon baking powder
â—¦ 1 teaspoon baking soda
â—¦ ½ teaspoon salt
â—¦ 1 large egg
â—¦ 2 cups buttermilk
â—¦ 2 tablespoons butter, melted, or vegetable oil
â—¦ 1½ teaspoons vanilla extract (optional)


Recipe

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl or large measuring cup, whisk together the egg, buttermilk, melted butter or oil, and vanilla.

Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth; some small lumps are okay. Allow the batter to rest, uncovered, for 15 minutes.

While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350° F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with butter or vegetable oil.

Spoon the batter, ¼ cup at a time, onto the hot surface; a scone and muffin scoop works well here. Cook pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 2 minutes. Flip and cook until the bottoms are brown, 1 to 2 minutes longer.

Serve immediately.



Makes 14 to 16 (4-inch) pancakes


• Leftover pancakes can be frozen the same day they're made and reheated in a 250° F oven.