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Buttermilk Pancakes
MAKES- about 16 (4-inch) pancakes
START TO FINISH- 30 minutes
America's Test Kitchen Family Cookbook pg. 232
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 2 cups milk with 1 Tablespoon lemon juice- let sit for a minute to thicken
1 to 2 teaspoons vegetable oil
1. 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.
2. 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 into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Be care not to overmix the batter.
3. 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 batter per pancake, add the batter to the skillet (only 2 to 3 pancakes will 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 as needed between batches.
Alternatively, if you like your pancakes really light- separate the eggs. Beat in the egg yolk, then beat the egg whites until stiff peaks form. After you add the buttermilk fold in the egg whites.
MAKES- about 16 (4-inch) pancakes
START TO FINISH- 30 minutes
America's Test Kitchen Family Cookbook pg. 232
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 2 cups milk with 1 Tablespoon lemon juice- let sit for a minute to thicken
1 to 2 teaspoons vegetable oil
1. 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.
2. 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 into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Be care not to overmix the batter.
3. 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 batter per pancake, add the batter to the skillet (only 2 to 3 pancakes will 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 as needed between batches.
Alternatively, if you like your pancakes really light- separate the eggs. Beat in the egg yolk, then beat the egg whites until stiff peaks form. After you add the buttermilk fold in the egg whites.