Light Fluffy Pancakes

By Joelene

Ingredients

• 1 cup all-purpose bleached flour (which is softer than unbleached flour)
• 2 tsps. sugar
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 cup buttermilk
• 1/4 cup milk
• 1 large egg
• 2 Tbs. unsalted butter, melted
• 1 tsp. vanilla extract
• Vegetable oil for brushing the griddle

Preparation

Step 1

Heat a large non-stick skillet or griddle over low heat while preparing ingredients. Mix flour, sugar, salt (if using salted butter, reduce salt to 1/4 tsp.), baking powder and baking soda in a medium bowl.

Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds. Whisk in egg, butter and vanilla. Add wet ingredients to dry ingredients and whisk until just mixed.

Return batter to measuring cup, stirring in a teaspoon or so of water, if necessary, to make a thick but pourable batter.

Increase heat to medium and generously brush skillet or griddle with oil. When oil starts to spider, but before it starts to smoke, pour batter, about 1/4 cup at a time. Work in batches, if necessary, to avoid overcrowding. When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes; cook until golden brown on remaining side. Repeat, brushing skillet or griddle with oil. Serve hot.