Pancakes

By smleonard

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
• 2 cups buttermilk
• 1 to 2 teaspoons vegetable oil
• Kitchen Tip: If you do not have buttermilk, whisk 1 tablespoon fresh lemon juice with 2 cups milk in a medium bowl and set aside for a few minutes to thicken.

Details

Servings 16
Preparation time 30mins
Cooking time 30mins

Preparation

Step 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.

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the eggs, 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.

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 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 should'nt overlap) and hold in the warm oven. Repeat with the remaining batter, brushing the skillet with oil as needed between batches.

To Make Ahead: If you have any leftover pancakes, let them cool to room temperature, then wrap them in plastic wrap and freeze. They will keep for up to a week while still maintaining the majority of their original flavor and texture. Defrost in the refrigerator for 24 hours, then heat in a 350 degree F oven until warm, about 5 minutes.

Kitchen Tips: Less mixing is key to keeping the pancakes as light and fluffy as possible. Stop stirring the batter when there are still streaks of flour visible. Overmixing the batter develops the gluten, turning the pancakes tough and chewy.

If cooking for a crowd, use an electric griddle.