Buttermilk Pancakes
The quantity is for 3-4 people. Double it if more, or if teenagers are hangry.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ tablespoons sugar
- 1 large egg
- 1½ cups buttermilk
- 2 tablespoons unsalted butter, melted
Directions:
- Heat oven to 175°F.
- Whisk together dry ingredients (flour, baking powder, baking soda, and salt) in a medium bowl.
- Whisk together wet ingredients (eggs, buttermilk, sugar, and 4 tablespoons butter) in a separate bowl (or better, a large measuring cup with a spout).
- Add the wet ingredients to the dry ingredients, whisk together until just combined. Batter should have small to medium lumps.
- Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining ½ teaspoon of butter onto griddle. Wipe off excess.
- Pour half-cup doses of batter on to the pan, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, flip over. Cook until golden on bottom.
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Notes:
- Steps 2 and 3 (measuring and combining the wet and dry ingredients in seperate bowls) can be done ahead of time. It's handy to do this the night before.
Original Site: http://www.marthastewart.com/318689/best-buttermilk-pancakes