Pancakes 101

A well-made pancake is a thing of beauty, for about five minutes, until it’s devoured. If you want fluffy, golden cakes, don’t use the mix in the box. Don’t settle for mediocrity!

The adage that the first pancake never comes out right is really the result of impatience. Proper pre-heating of your pan or griddle will ensure your first cake comes out just as gorgeous as the last. I start heating my skillet before I even begin to gather my ingredients. You’ll have to find that magic stove setting that works for you, but on my induction top, with the All-Clad skillet, that’s a 4. You’ll know you’ve got it right when bubbles are just beginning to pop in the center and the bottom is golden brown.

Pancakes

1 ½ cups all-purpose flour
3 Tbs sugar
1 ½ tsp baking powder
½ tsp salt
½ tsp baking soda

1 ½ cups buttermilk
2 large eggs
3 Tbs melted butter

1. Preheat the skillet or griddle.
2. In a large bowl, add the flour, sugar, baking powder, salt, and baking soda and whisk thoroughly.
3. In another bowl, add the buttermilk and eggs and whisk to combine.
4. Melt the butter and add it to the buttermilk and egg mixture, whisking while pouring to evenly incorporate the melted butter.
5. Pour the wet ingredients into the dry ingredients and gently whisk them until just combined. The batter should be uneven and slightly lumpy.
6. Place a small pat of butter on the skillet and wipe the surface with a paper towel.
7. Ladle ½ to 1 cup of batter into the skillet, gently nudging the batter into a round shape.
8. Cook just until bubbles begin to pop at the center.
9. Turn the cake and cook until the underside is golden brown.
10. Serve immediately or place the cakes on a paper towel lined plate in a warm oven, with another paper towel on top.

Notes:

I test to see if the pancakes are done by gently pressing a finger on the cake, once it no longer makes a squishing sound, it is done.

Add in any desired extras (blueberries or chocolate chips are favorites around here) by initially under-mixing the batter and then gently folding them in a few times at the end.

The buttermilk and baking soda are what really help these cakes achieve their height. If you don’t have buttermilk on hand you can use soured milk. Measure just under the 1 ½ cups of milk and add 1 Tbs plus 1 ½ tsp white vinegar, mix, and let stand about five minutes.

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