Pancake making has been quite a journey for me but after may trials and errors, I think I’ve finally come up with a simple buttermilk pancake recipe that I’m 100% satisfied with (at least for now). I’ve learned through the process that the consistency of the batter is extremely important when making pancakes. I really like it runny because then the pancakes turn out to be so thin and smooth with that gliding buttermilk taste in your mouth. I’m sure I’ll make modifications to this recipe in time but for now, this is the perfect recipe to make a simple breakfast in just ten minutes.
Yields 8 pancakes
- 1 cup buttermilk, plus more, as needed
- 1/3 cup all-purpose flour
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Preheat the oven to 200 degrees F.
In a large bowl. whisk together the buttermilk, flour, egg, baking soda and salt. (Do not overmix because this overdevelops the gluten, resulting in rubbery pancakes.)
Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. (I just used nonstick cooking spray).
Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes.
Flip over and cook until the bottom is lightly golden brown, about 45 seconds.
Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter.
Serve immediately with butter and syrup.