Here’s a secret I have. I’m not a big fan of pancakes. Oh, they’re okay as far as taste is concerned, and if that’s the only thing on the breakfast menu, I wouldn’t turn them away. But for breakfasts, I’m an egg person.
However, there are those in my house who are most certainly pancake fans, and every now and then I have to provide them with these doughy concoctions.
How’s that for upselling my posts?
There is a nice bit of science involved with pancakes. The combination of baking powder, baking soda and the buttermilk not only provide a bit of tanginess to the batter, but help the cake become a bit fluffier. All in all, with real maple syrup, it’s hard to go wrong with this recipe.
- 2 cups AP flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, beaten
- 2 cups buttermilk
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
In a large mixing bowl, combine all of the dry ingredients together. Mix all together with a fork. Set aside.
In a medium mixing bowl, combine the eggs with the butter milk, mixing well. Add the whole milk and and stir. Pour in the melted butter and combine.
Pour the wet ingredients into the dry and whisk together until all of the dry ingredients are incorporated and then stop. Lumps are perfectly acceptable in the batter.
Place a large skillet over medium to medium high heat. Melt a small amount of oil to the skillet and pour the batter onto the hot surface. The amount of batter should be between 1/4 to 1/3 cup. Cook until bubbles appear on the surface of the batter and the edges start to solidify. Flip and cook between 1 minute to 90 seconds further.