- 16
Ingredients
- If you do not have buttermilk on hand, whisk 1 tablespoon fresh lemon juice with 2 cups milk in medium bowl and set aside for a few minutes to thicken.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 2 cups buttermilk (see note above)
- 1 to 2 teaspoons vegetable oil
Preparation
Step 1
1. Adjust oven rack to the middle position and heat the oven to 200 degrees. 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 separate bowl, whisk together the egg, melted butter and then the buttermilk. Make a well in 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 to not to overmix the batter.
3. Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes. Brush the pan bottom with 1 teaspoon oil. Using 1/4 cup of batter per pancake, add the batter to the skillet (only 2 or 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 out over the wire rack on the baking sheet (they shouldn't overlap) and hold in the warm oven. Repeat with the remaining batter, brushing the skillet with oil as needed between batches.