I've been in pursuit of the ultimate pancake recipe for what feels like eons. With so many schools of thought on pancakes (is the ideal pancake Cakey? Fluffy? Crispy?), it took awhile to decide on what perfection meant for me. After much debate and many breakfasts, I settled on giant and cloud-like. With the goal of extremely fluffy and perfectly golden pancakes that are always perfectly cooked in the middle, I started experimenting. After several runny batter incidents and baking soda to buttermilk ratio iterations, I present to you the Pancake Recipe Of Your Dreams. It's almost as good as the girl of your dreams.
- Milk: 1 cup
- Vinegar or Lemon Juice: 1 tablespoon
- Flour: 1 1/2 cups
- Sugar: 1/4 cup
- Salt: 1/4 teaspoon
- Baking Powder: 2 1/2 teaspoons
- Baking Soda: 1/2 teaspoon
- Egg: 1
- Buttermilk: 1 1/4 cups
- Melted Butter: 2 tablespoons
- Vegetable Oil: 1 tablespoon
Yield: 4 very large pancakes (1/2 cup), or 6 medium sized pancakes (1/3 cup)
The How To:
- If making your own buttermilk: Pour the vinegar or lemon juice into the milk - let it sit on counter undisturbed for 15 minutes, until curdled.
- Whisk together flour, sugar, salt, baking powder, and baking soda.
- Pour the egg and melted butter into the milk, whisk together.
- Make a well in the center of the flour mixture, pour the wet ingredients into the dry.
- Fold batter together with a flexible spatula until just combined. Let it sit for 5 minutes.
- Heat your skillet over medium-low heat.
- Grease skillet with vegetable oil - wipe out excess with a paper towel.
- Using a 1/2 cup or 1/3 cup measuring cup, pour batter into pan. Spread it out a little to ensure even cooking.
- Cook until bubbles appear on the top side (about two minutes), flip, cook until golden on the other side.
- Serve with butter, maple syrup, or devour as is.
A Few Notes:
- Make sure your pan is hot enough before you start cooking!
- The batter will be thick. Don't freak out.
- Flip from your wrist, not your elbow. Seriously, this is a game changer.
- Don't worry if you don't have buttermilk on hand! It's very easy to make your own, and soon you'll find yourself adding buttermilk to things that you never imagined needed it (I'm looking at you, birthday cakes).
- Make sure to whisk your dry ingredients really, really well. This will boost the fluffiness factor.
- Feel free to add in a handful of chocolate chips, chopped strawberries, 1/2 teaspoon of vanilla, or a teaspoon of cinnamon.
- Might we suggest pairing with our Homemade Whipped Cream?