Crispy Buttermilk Pancakes

By RoketJSquerl

"These pancakes are easy to make and taste better than any boxed mix. There is one change that I insist upon in this recipe. The original recipe says to use vegetable oil in the skillet when cooking the pancakes but I use butter because it tastes much better and it makes this crisp edges that are so addictive.

If you do not have buttermilk on hand, whisk 1 tablespoon fresh lemon juice with 2 cups milk in a medium bowl and set aside for a few minutes to thicken."

Ingredients

• 2 Cups All-purpose Flour
• 2 Tablespoons Sugar
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 Large Egg
• 3 Tablespoons Unsalted Butter, melted and cooled to room temperature
• 2 Cups Buttermilk
• Butter or Oil for Cooking

Details

Servings 16
Adapted from tortatebukura.wordpress.com

Preparation

Step 1

1. Adjust an oven rack to the middle position and heat the oven to 200 degrees F. Set a wire cooling rack over a baking sheet and set aside.

2. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a seperate bowl, whisk together the egg, melted butter, and then the buttermilk. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Be careful not to overmix the batter because it will make the pancakes tough.

3. Heat a 12-inch nonstick skillet or flat griddle over medium heat for 3 to 5 minutes. Melt a pat of butter in skillet or brush with 1 teaspoon of oil. Using 1/4 cup of batter per pancake, add the batter to the skillet (only 2 to 3 pancakes will fit at a time) and cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on the second side, about 1 1/2 minutes longer. Spread the pancakes over the wire rack on the baking sheet (they should not overlap) and hold in the warm oven. Repeat with the remaining batter, using a new pat of butter or brushing the skillet with oil as needed between batches.

If you have leftover pancakes, let them cool to room temperature, then wrap them in plastic wrap and freeze. They will keep for up to a week. Defrost in the fridge, then heat in a 350-degree oven until warm, about 5 minutes.

Tip: Less mixing is key

To keep the pancakes as light and fluffy as possible, the key is to mix the batter minimally. Stop stirring the batter when there are still some streaks of flour visible. Overmixing the batter develops gluten, the strands of protein that make bread chewy, but turn pancakes tough.