Light and Fluffy Pancakes
These are the very best pancakes, courtesy of Cook's Illustrated's New Best Recipes (aka The Bible). The secret to the fluffiness is not to overmix the batter! That, and wait til the last minute before cooking to combine the dry and wet ingredients.
2 cups buttermilk (see Notes)
2 cups (10 oz) unbleached all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
3 tbsp unsalted butter, melted and slightly cooled
1-2 tsp vegetable oil
Whisk the flour, sugar, baking soda, baking powder and salt together in a medium bowl.
Whisk the egg and melted butter into the buttermilk until combined.
Make a well in the center of the dry ingredients. Pour in the milk mixture and whisk gently until just combined - a few lumps should remain. Do not overmix!
Heat a nonstick skillet over medium heat for 3 to 5 minutes. Add 1 tsp of oil and brush to cover the surface evenly.
Pour 1/4 cup batter onto 3 spots on the skillet. Cook until large bubbles appear, 1.5 to 2 minutes. Flip the pancakes and cook until golden brown on the second side, 1 to 1.5 minutes. Serve immediately.
- If you don't have buttermilk, you can substitute 2 cups milk combined with 1 tablespoon lemon juice. Mix together and set aside to thicken while preparing the remaining ingredients.
- Blueberry Pancakes: Have ready 1 cup of fresh or frozen blueberries, rinsed and dried. Sprinkle 1 tbsp blueberries over each pancake just after pouring the batter in the pan.
- To keep pancakes warm, place on a greased rack set in a baking sheet in a 200 degree oven. They will keep for about 20 minutes. Leaving them uncovered keeps them from getting soggy.