You know what time it is? It’s the best time of the week: Pancake Time. You heard me right! Pancakes for all! Go rejoice in the streets!
This morning, my blogger-in-crime (that doesn’t make sense, does it) and I decided to get funky with a wonderful pancake recipe from The Best Recipe, an awesome cookbook which I think I may have referenced before. I have made these pancakes time and again with my family, and they are everything they promise to be: light, fluffy, tangy, and mysteriously addictive. Caty and I were still stuffing ourselves long after we were full. Then we exploded. (I kid.)
Anyway, we tried to make them interesting by adding swirls of Nutella in some, and mixing the batter with a cocoa powder/cinnamon/sugar concoction for a couple others, and yes, they were very tasty. However, after much experimentation, we must conclude that the original recipe just cannot be beat. If you want, you can add Nutella, chocolate chips, blueberries, bananas, cinnamon, whatever. But really, why mess with perfection?
Basic Buttermilk Pancakes, AKA Light and Fluffy Pancakes
Note: If you are not a chipmunk, one batch of these pancakes may not be enough to sustain you and a friend. We’d consider doubling the recipe.
1 cup all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (more may be used to thin batter)
1 large egg, separated
2 tablespoons unsalted butter, melted
Vegetable oil for brushing griddle
- Whisk dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk egg white into milk mixture. Mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
- Meanwhile, heat griddle or large skillet over medium-high heat. Brush griddle generously with oil. When water splashed on surface sizzles, pour batter, about 1/4 cup at time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet, and repeat for the next batch of pancakes.