Classic Buttermilk Pancakes-BHG

By srumbel

For the ultimate fluffy pancakes, include both baking soda (for leavening) and baking powder (for bubbles and height) in the batter and sift the dry ingredients before mixing.
from bhg.com

Ingredients

• 1 3/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 1 1/2 cups buttermilk or sour milk*
• 3 tablespoons vegetable oil
• Butter (optional)
• Maple syrup or honey

Preparation

Step 1

Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. (This ensures equal distribution of the leaveners: baking powder and soda.) In another bowl combine egg, buttermilk, and oil.

Add the egg mixture all at once to the flour mixture. Stir just until moistened; the batter should be slightly lumpy. Warning: Overmixing results in tough pancakes.

Pour 1/4 cup batter onto a hot, lightly greased griddle. Cook over medium heat 1 to 2 minutes each side or until golden brown. Flip when top is bubbly and edges look slightly dry.


*

Place 11/2 Tbsp. lemon juice in a glass measuring cup and add enough milk to total 11/2 cups. Let stand 5 minutes before using.
Make Ahead:

Layer cooked pancakes between waxed paper in a freezer bag. freeze up to 3 months. to reheat, place a pancake between paper towels; microwave 45 to 60 seconds, flipping once.

Makes: 10 servings