The Perfect Pancake

31 August 2022

This past weekend, Brian tried a new pancake recipe that was fantastic. I don't know that we'll ever be boxed pancake kind of people again after this. We also joined Costco over the weekend and grabbed a big ole handle of maple syrup! This will be on rotation from here on out-- the crisp edges, the fluffy middle-- perfection! 

2 cups all-purpose flour
3 tablespoons sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
1¼ teaspoons kosher salt
2½ cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
Vegetable, canola or coconut oil for the pan

Step 1
Heat the oven to 200 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.

Step 2
Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle ⅓ cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.

Step 3
Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

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