House Pancakes
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | ~4 minutes / pancake |
| Source | 100 Morning Treats by Sarah Kieffer (pg 221) |
| Yield / serves | ~12 large pancakes |
| Rating | Very good |
Ingredients
- 2 c all-purpose flour
- 2 t baking powder
- 1/2 t baking soda
- 1 large egg, at room temperature
- 3 T unsalted butter, melted and cooled
- 2 1/2 c buttermilk, at room temperature
- 3 T granulated sugar
- 2 t pure vanilla extract
- 1/2 t salt
- vegetable oil, for frying
Preparation
In a large bowl, whisk together the flour, baking powder, and baking soda. In another large bowl or liquid measuring cup, whisk together the egg and melted butter, and then add the buttermilk, granulated sugar, vanilla, and salt, whisking until combined. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and stir very gently until the buttermilk mixture is just incorporated (a few lumps should remain in the batter). Be careful not to overmix the batter. Let the batter sit for 5 minutes while the skillet or griddle heats.
Heat a griddle or 12 inch skillet over medium heat for 3-5 minutes. Brush the griddle with 2 teaspoons of vegetable oil. Using 1/4 cup of batter per pancake, add the batter to the hot griddle. Cook until large bubbles begin to appear on the surface of the pancake and the bottom of the pancake is golden brown, about 2 minutes. Flip the pancake and cook until golden brown on the other side, a minute or two longer. Repeat with the remaining batter, adding more oil as needed to the griddle. Serve immediately.
Leftover pancakes can be reheated; pop them in the toaster and heat until toasted.
