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Light Buttermilk Pancakes




Source of Recipe


PARADE Magazine


Recipe Introduction


The batter aerates during its resting time, resulting in lighter pancakes


List of Ingredients




1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 tablespoons melted butter, plus more for cooking
1 egg, beaten lightly
2 cups buttermilk
Maple syrup and jam (for serving)



Recipe



1. Combine the dry ingredients in a bowl. Set aside.

2. Combine 1 1/2 tablespoons butter, the egg and buttermilk in a bowl. Whisk in the dry ingredients until batter is just smooth. Set aside at room temperature for 30 minutes.

3. Lightly brush a nonstick skillet with butter and place over medium heat. Ladle 1/4 cup of the batter into the skillet, spreading it out a bit; cook until the pancake is golden and small bubbles form on the top, about 40 seconds. Flip and continue cooking until golden, about 40 seconds. Repeat with the remaining batter, adding more butter as needed to the pan. Serve the pancakes as you make them, with syrup or jam; or keep them warm, loosely covered with foil, in a 200°F oven.