Perfect Buttermilk Pancake Recipe
Whisk together flour, sugar, baking powder, baking soda, and pinch of salt in a medium bowl. Whisk together buttermilk, egg, and melted butter or cooking oil in a 2-cup measuring cup. Pour buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow to rest for about 3 minutes.
Heat griddle or skillet over medium-low heat. Add butter to griddle or skillet to make sure well coated. Scoop pancake batter onto prepared griddle or skillet by about 1/3 cup. Allow to cook until the edges of the pancake have lost their sheen and bubbles have formed in the center of the top of the pancake, about 2-3 minutes. Flip the pancake and allow to cook about 2-3 minutes on the other side. Remove from griddle or skillet and serve warm or place on a rimmed sheet pan in a 200ยบ F oven to keep warm for serving.
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Packaged pancake mixes confuse me. The idea behind packaged food is to provide the consumer convenience. That is, it should be more convenient for you to use a boxed pancake mix than to make pancakes from scratch. But let’s think about this one. When you use a packaged mix, you need to measure the mix, measure the different liquids you will be adding to the mix, crack eggs, mix it all together, grease your griddle and cook the pancakes.
So basically you are paying a premium so that you don’t have to measure the baking soda, baking powder and salt. And you have to take whatever else the manufacturer decides is necessary to add in there, such as preservatives. Sure, you can buy a mix with dehydrated milk powder and dehydrated eggs, so that you’re only adding water, but really, you can do better.
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