Makes nine 6-inch pancakes
(the trick to light and fluffy pancakes is not to over mix the batter)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle (cast iron griddle or pan is best)
Directions
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees (to keep pancakes warm as you finish cooking all of them). Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Drop 1/2 teaspoon of butter or onto the griddle & coat surface.
Using a ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes bubble on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm with maple syrup.
The Original Pancakes! *said in stentorian voice*
My friends, you are fantastic! Thank you!
Just a smidge.
Or see here.
How much can you under mix the batter and still perform this trick of the light and fluffy?
Makes nine 6-inch pancakes
(the trick to light and fluffy pancakes is not to over mix the batter)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle (cast iron griddle or pan is best)
Directions
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees (to keep pancakes warm as you finish cooking all of them). Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Drop 1/2 teaspoon of butter or onto the griddle & coat surface.
Using a ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes bubble on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm with maple syrup.
OK Wordies,
a friend of mine wants a recipe for the "Original Pancakes", whatever it means.
It's up to you now.