Foolproof Pancakes
Source of Recipe
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1 cup all-purpose flour
3/4 cup buttermilk
1/4 cup whole milk
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 tablespoons unsalted butter, melted
Vegetable oil (for cooking)
Combine everything except the vegetable oil in a mixing bowl and whisk lightly. It's okay if there are small lumps and streaks.
Heat 2 teaspoons vegetable oil in a 10-inch skillet over high heat. When it is hot, use a paper towel to wipe away the excess oil, leaving a thin film on the entire surface. Reduce the heat to medium-high and add 1/4 cup batter for each of 3 pancakes. Cook until there are bubbles at the edges. Turn with a metal turner and cook the other side. Continue to cook remaining batter, adding more oil as necessary.
Makes ten 3-inch pancakes.
Variations
Whole Wheat Pancakes — Decrease flour in Foolproof Pancakes to 3/4 cup and add 1/4 cup whole wheat flour.
Blueberry Pancakes — Drop blueberries onto Foolproof Pancakes batter in skillet.
Banana Pancakes — Slice banana over Foolproof Pancakes batter in skillet.
Pecan Pancakes — Add 2/3 cup chopped toasted pecans to the Foolproof Pancakes batter.
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