A Buttermilk Pancake Recipe That’s Worth Getting Up Early For

The pancakes I made with Bisquick were pretty good. Eventually I realized pretty good was not good enough when it came to one of my favorite foods. I am not someone who insists on making everything from scratch. But these pancakes are at least one thing I swear by, and aside from measuring a few additional ingredients, they take the same minimal effort as any mix. They are a deserving staple for lazy weekends, Christmas morning and, in my frequent experience, weeknight dinners.

What I love about this recipe, cribbed from a Gourmet cookbook I received as a wedding present almost a decade ago, is it is decidedly unfussy. Six ingredients in one bowl. There is no separating and whipping of eggs for fluffiness. Instead, buttermilk, in combination with baking soda, gives lift, not to mention a wonderful tangy flavor. Yes, I am insisting on buttermilk. It is cheap and lasts months in the refrigerator.

I am with Stella Parks over at Serious Eats, who says nothing can approximate it. “Clabbered” milk (milk doctored with lemon juice or vinegar) never comes close to the flavor or thick consistency of the real stuff, and that is what you want in this recipe. I have used powdered buttermilk, acceptable in a pinch, but again, I find the resulting batter too thin and prone to spreading. Served with warmed maple syrup and/or butter, these pancakes are lovely as is. I, however, almost always add chocolate chips, tossed onto the batter in the skillet while the first side cooks.

You could use blueberries, nuts or whatever you like in a pancake. If you are doing something more savory inside or on top, leave out the optional vanilla. With only a handful of ingredients, you can have fast, fluffy pancakes any day of the week. The original recipe called for pancakes made using 1/8 cup of batter, which makes for cute and tiny pancakes.

You can also make them bigger by using a scant ¼ cup of batter per pancake. In lieu of a skillet, an electric griddle set to 350 degrees is a suitable device for cooking the pancakes. Serve with warmed maple syrup and/or butter. Make ahead: The batter keeps, covered and refrigerated, for up to 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using. Preheat the oven to 200 degrees.

Whisk together the flour, baking soda, salt, egg, buttermilk and the vanilla extract, if using, in a mixing bowl, until smooth. Heat a 12-inch nonstick skillet or griddle over medium heat. Once its surface is hot enough to make drops of water scatter over its surface, lightly coat the pan with oil.

Working in batches, use a ¼-cup measuring cup filled halfway for small pancakes or almost the full ¼ cup for larger pancakes. Pour the portions and cook for 1 to 2 minutes per side, turning the pancakes over once bubbles begin to form along the bottom edges. If the pancakes are browning too quickly, reduce the heat to medium-low.

You may also need to add more oil if the skillet looks dry and the pancakes are getting too dark. As they are done, transfer the pancakes to a baking sheet or heatproof platter; cover loosely with aluminum foil and keep them warm in the oven while you cook the remaining batches.

Although there are other variations and versions for cekodok pisang (or mashed banana fritters) such as having rice flour, normal flour, baking soda, eggs and even baking powder in the recipe, you do not actually need them. However, with all the additional ingredients, the cekodok pisang will come out more rounded and puffy, and I have to admit, look more presentable. Try this version as it is tastier.

It, however, uses more bananas than flour to give you a slightly crispy outer layer, but soft and moist on the inside. As with most deep-fried food, cekodok pisang is a bit greasy. It may not look nice, but trust me, it tastes nice. Enjoy it with your afternoon cup of coffee or tea. 5 big size bananas, (over ripe or bruised bananas. 1 cup self-rising flour, (this is an estimate and will be adjusted as you add to the mixture.

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