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If buttermilk isn’t available, use 2 to 2-1/4 cups whole milk instead. To play with the texture, try replacing 1/2 cup of the all-purpose with whole-wheat flour, buckwheat flour, or even medium-grind cornmeal.Yields twelve 4-inch pancakes.
ingredients
10 oz. (2-1/4 cups) unbleached, all-purpose flour
1-1/2 tsp.baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2-1/2 cups buttermilk
2 large eggs
1 oz. (2 Tbs.) butter, melted
1 Tbs. plus 1 tsp. sugar
Vegetable oil or butter for the pan or griddle
how to make
Mix the flour, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, thouroughly combine the buttermilk, eggs, butter, and sugar.
Pour the wet ingredients into the dry ingredients, as opposed to dry into wet. (This way gives you more control, and less flour flies about.) Mix with just a few strokes until the batter is evenly moistened. (The batter will be lumpy.)
Let the batter rest for at least 5 minutes. Meanwhile, heat a griddle (preferably cast-iron) over medium heat. Oil the griddle lightly. The pan is ready when water droplets dance briefly on the surface before disappearing.
Pour the batter from the tip of a spoon. Use the spoon to gently spread this fairly thick batter.
Flip the pancakes when they’re covered in bubbles. Check the underside to be sure it’s nicely browned, flip, and cook the other side for about half as long, until golden brown. Serve immediately with maple syrup or jam.
From Fine Cooking 34, pp. 16-17
August 1, 1999
photo: Photo, top: Judi Rutz; all others, Scott Phillips
