I have to say that these are, without a doubt, the best "plain jane" pancakes I've ever eaten.
2 cups buttermilk OR 1TBSP juice from 1 lemon + 2 cups milk
2 cups (10 oz) unbleached all-purpose flour
3 1/2 TBSP sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
3 TBSP unsalted butter, melted and cooled slightly
1-2 tsp vegetable oil
Makes about sixteen 4-inch pancakes. Serves 4 to 6.
- Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken while preparing the other ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.
- Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.
- Heat a 12-inch skillet over medium heat for 3 to 5 minutes; add 1 tsp oil and brush to coat the skillet bottom evenly. Test skillet heat by dropping 1 TBSP (a half-dollar sized amount of batter) into the skillet. Flip it after 1 minute of cooking. If it turns golden brown, your pan is perfect. If it's still pale, the pan's not hot enough. If the pancake is dark brown and/ or has light spots from where bubbles were, the pan's too hot. Adjust accordingly.
- Pour 1/4 cup batter onto 3 spots on the skillet. Cook the pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side, 1 to 1 1/2 minutes longer. Repeat with the remaining batter, using the remaining oil only if necessary. Serve immediately.
Adapted from The New Best Recipe