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Foolproof Pancakes




Source of Recipe


by Millie, from Pastry Whiz


List of Ingredients




1 c. all-purpose flour
3/4 c. buttermilk
1/4 c. whole milk
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
2 tsps. unsalted butter, melted
vegetable oil for cooking

Recipe



1. Combine all ingredients except vegetable oil in mixing bowl and whisk lightly. It's OK if there's small lumps and streaks.

2. Heat 2 tsps. vegetable oil in 10-inch skillet over high heat. When hot, use paper towel to wipe away excess oil, leaving a thin film on entire surface. Reduce heat to medium-high and add 1/4 c. batter for each of three pancakes. Cook until there are bubbles at edges. Turn with a metal turner and cook other side. Continue to cook remaining batter, adding more oil if necessary.

Variations:

Blueberry: Fold 3/4 c. berries to batter

Whole-wheat: Decrease flour to 3/4 c. and add 1/4 c. whole-wheat flour.

Banana: Slice 1 ripe banana into batter.

Pecan: Add 2/3 c. chopped toasted pecans to the batter

Yield: 10 3-inch pancakes

I also added a 1/4 tsp of baking powder {I always do with buttermilk} & allowed the batter to "rest" about 15 min's before starting to cook em up.