Buttermilk Pancakes
Until recently, the only kind of pancakes I’ve ever cooked at home involved store-bought pancake mix. I realized that making them from scratch isn’t that much work, and I’ve typically got all the ingredients on hand. My plan was to start with the original recipe and work on adding in whole-wheat flour. I love the technique this recipe uses for keeping the pancakes warm as you cook them. It works like a charm! These pancakes are delicious, light and fluffy!
Buttermilk Pancakes
from The America’s Test Kitchen Family Cookbook
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 2 cups buttermilk (or add 1 tablespoon vinegar to 2 cups milk and let sit for a few minutes to thicken)
- 1 to 2 teaspoons vegetable oil
Adjust an oven rack to the middle position and heat the oven to 200 degrees F. Set a wire cooling rack over a baking sheet and set aside.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter, and then the buttermilk. Make a well in the center of the dry ingredients, pour the buttermilk mixture, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Be careful not to overmix the batter.
Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes. Brush the pan bottom with 1 teaspoon oil. Using 1/4 cup of batter per pancake, add the batter to the skillet (only 2 to 3 pancakes will fit at a time) and cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on the second side, about 1 1/2 minutes longer. Spread the pancakes out over the wire rack on the baking sheet (they shouldn’t overlap) and hold in the warm oven. Repeat with the remaining batter, brushing the skillet with oil needed between batches.
To Make Ahead: If you have any leftover pancakes, let them cool to room temperature, then wrap them in plastic wrap and freeze. They will keep for up to a week while still maintaining the majority of their original flavor and texture. Defrost in the refrigerator for 24 hours, then heat up a 350 degree oven until warm, about 5 minutes.
Whole Wheat Variation: Replace 1 cup of the all-purpose flour with 1 cup whole-wheat flour.
