Pancakes

By mariannefeldman

http://www.americastestkitchenfeed.com/bake-it-better/2012/05/secrets-to-perfect-pancakes/

Light and fluffy from batch to batch.

Ingredients

• Makes about 16 (4-inch) pancakes
• Getting the skillet hot enough before making the pancakes is key.
• 2 cups (10 ounces) all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 3 tablespoons unsalted butter, melted and cooled
• 1 large egg
• Vegetable oil for the pan

Details

Servings 1
Adapted from americastestkitchenfeed.com

Preparation

Step 1

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

2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the buttermilk, melted butter, and egg together. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).

3. Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes. Brush the pan bottom with a thin layer of the oil. Using ¼ cup of batter per pancake, add the batter to the skillet (2 or 3 pancakes will fit at a time) and cook until large bubbles begin to appear, about 2 minutes.

4. Flip the pancakes and continue to cook until golden brown, about 1½ minutes. Transfer the pancakes to the wire rack (don’t overlap) and kee