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Buttermilk Pancakes

This recipe is for two people. Makes about 4-5 cakes per person at 3"-4" dia. Scale ingredients by how many cups of flour you use.

Ingredients

  • For every one cup APF add:
  • ¼ t baking soda
  • ½ t baking powder
  • ½ t kosher salt
  • 1 t sugar (if you want)
  • For every one cup of the dry mix use:
  • 1 egg
  • 1 cup buttermilk

Method

  1. Mix up dry ingredients in a bowl.
  2. Whisk up wet ingredients in another bowl.
  3. Add dry mix to wet mix.
  4. Using a spatula or whisk, very briefly but thoroughly, mix dry into wet. Clumps are ok. Over mixing results in less fluffy cakes.
  5. Melt a small dab of butter in a hot cast iron pan.
  6. Plop the batter into a 3" or 4" glops in the pan.
  7. Look for bubbles to start forming topside.
  8. Flip when the underside is golden brown.
  9. Keep warm in toaster oven or eat immediately....with maple syrup, of course.

adapted from Alton Brown