I can do a lot of things right in the kitchen, but making pancakes is not one of them. Don’t get me wrong, they might taste good, but they are ugly. I always flip them way too early, or don’t get a good handle on them and they end up folded in half. If you want proof, take a look at some chocolate chip pancakes I made for Brad.
Not so pretty, huh?
Therefore, Brad has been named the pancake maker of the house. He even got his own griddle for Christmas last year. I am in charge of whipping up the pancake mix, and he is the master of the griddle. This buttermilk pancake recipe from the Joy of Baking is one of my favorite pancake recipes. It makes thick, spongy pancakes with a rich, tangy flavor coming from the addition of the buttermilk. They are tasty of their own, or can be dressed up with the addition of chocolate chips, mini M&M’s, blueberries, strawberries, etc.
Yields: About 8 3-inch pancakes
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
1 large egg, beaten
1 cup buttermilk
3 tablespoons unsalted butter
In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. In a separate bowl, combine the egg, buttermilk and melted butter. Add the buttermilk mixture to the dry ingredients, and whisk until just combined. The batter will have some small lumps. Be sure not to over-mix the batter or your pancakes will be tough.
Heat a frying pan or griddle over medium-high heat. Lightly grease the pan with a little butter or cooking spray.
Using a small ladle or measuring cup, pour about 1/4 cup of the batter onto the pan. Cook the pancakes until the bottoms begin to brown, and bubbles start to appear on the top surface of the pancake. Turn the pancake over, and continue to cook for an additional 1-2 minutes.
Source: Joy of Baking