Classic Pancakes
(from Bethany’s recipe box)
Makes about 16 (4-inch) pancakes
Getting the skillet hot enough before making the pancakes is key.
http://www.americastestkitchenfeed.com/bake-it-better/2012/05/secrets-to-perfect-pancakes/
Source: America's Test Kitchen | May 4, 2012
Categories: Eggs and Breakfast
Ingredients
- 2 cups (10 ounces) all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 1 large egg
- Vegetable oil for the pan
- [Blueberries (optional)]
Directions
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Adjust an oven rack to the middle position and heat the oven to 200 degrees. Set a wire rack over a baking sheet and set aside.
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Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the buttermilk, melted butter, and egg together. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).
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Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes. Brush the pan bottom with a thin layer of the oil. Using ¼ cup of batter per pancake, add the batter to the skillet (2 or 3 pancakes will fit at a time) [sprinkle 1 tablespoon blueberries over each pancake] and cook until large bubbles begin to appear, about 2 minutes.
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Flip the pancakes and continue to cook until golden brown, about 1½ minutes. Transfer the pancakes to the wire rack (don’t overlap) and keep warm in the oven. Repeat with the remaining batter, brushing the skillet with oil as needed. Serve.