World’s Best Buttermilk Pancakes – Really!
Pancakes have played a large role in my family’s breakfasts for years. With two sons, that isn’t a surprise. And, after a few years of tweaking a basic recipe, I finally found the perfect blend to create a mix that makes the best pancakes I have ever eaten, with sincerity. This is a rock-solid recipe, tried-and-true more times than I can remember, with the same outstanding results each and every time.
The pancakes are so moist and light and flavorful, you will be stunned. And I guarantee you will never, ever buy a chemical-laden, pre-packaged pancake mix for the rest of your life. You’ll spare yourself the chemicals and save a short fortune at the same time.
And if you happen to have some good Grade-B Amber Maple Syrup, be sure to warm some over low heat to serve on top of these. Talk about “Slap your granny!”
World’s Best Pancakes – No Brag, Just Fact!
1 cup all-purpose flour
2 tbs. Sugar
½ tsp. Salt
3 tsp. Double Acting Baking Powder (You must use Double Acting Baking Powder to get the best texture) Wet Ingredients:
3/4 plus 1/8 cup buttermilk
1 large Egg
3 tbs. Cooking oil Preheat the griddle. Place the dry ingredients into a large bowl and stir together with a wire whisk or mixing spoon to blend evenly. In another bowl or large measuring cup, blend the wet ingredients well also. Add the wet ingredients to the dry and stir slowly with your whisk until just mixed. You should see small lumps throughout the batter that will disappear during cooking. Do not stir until all the lumps are gone, or you will overmix the batter and create something akin to shoe leather.
Pour onto your griddle or cast iron pan preheated over medium heat and cook until the bubbles liberally rise to the top and pop. They will be ready to flip when the very edge begins to dry. When they are ready to flip, turn them over and cook for about 1 minute more. Remove from the pan and serve immediately. If you must cook up enough for a bunch of people, keep them warm by stacking in a large-rectangular cake pan and placing the pan into a 120′ oven covered with a clean kitchen towel.
You can add blueberries to the uncooked batter without changing anything else. However, if you add acidic fruits such as strawberries, raspberries, or pineapple, you will need to add an additional ½ tsp. of baking soda to the batter to balance the acid from the fruit.
The above recipe makes a generous number of pancakes for two people, but the batch is easily doubled or tripled for larger numbers.