Somehow over time Mike has become the maker of our yummy buttermilk pancakes. It used to be all me, but rather unceremoniously I’ve passed the flapjack flipper over to him. And he does not disappoint. I attribute this to his skill as well as the recipe we use.
More Cook’s Illustrated love here. And the buttermilk really, really makes it, so don’t scrimp and substitute with anything.
2 cups buttermilk
2 cups (10 ounces) unbleached all purpose flour
2 T sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
3 T butter, melted (you can use salted, or un, your preference)
Whisk dry in medium bowl, set aside.
Whisk egg and melted butter together, slowly as to not curdle the eggs.
Add egg and butter into buttermilk. Stir to combine.
Make well in dry ingredients and pour buttermilk mixture into it.
Mix very gently with spatula. DO NOT OVERMIX, it will toughen up your pancakes.
Lightly oil pan and heat over medium.
Add 1/4 cup of pancake mixture to pan. Give first side about 3-5 minutes. (Watch for bubbles, they’ll tell you when to flip.)
Flip and give second side about 1-2 minutes.
Serve with butter and syrup if desired.
In between batches, you may need to lightly oil again. Don’t over oil!
This recipe yields about 16 4 inch pancakes.
Here they are in all their yummy glory!