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The Best Ever Pancake: 25-Minute Fluffy Bliss

The Best Ever Pancake
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Richard and Eleanor share their treasured recipe for what they call ‘The Best Ever Pancake.’ These pancakes are light, airy, and made tender with buttermilk, designed to bring back the feeling of a perfect, cherished breakfast memory.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted, plus more for the griddle

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk the buttermilk and eggs until combined.
  3. Pour the wet ingredients into the dry ingredients. Whisk gently until just barely combined. A few lumps are fine; do not overmix.
  4. Gently fold in the 6 tablespoons of melted butter.
  5. Heat a lightly buttered griddle or large non-stick skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
  6. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side. When bubbles appear on the surface and the edges look set, flip the pancakes.
  8. Cook the second side until golden brown, about 1 to 2 minutes more.
  9. Serve immediately with your favorite toppings.

Notes

  • Use real buttermilk for the best tenderness and tang.
  • Do not overmix the batter; this keeps your pancakes light.
  • If you do not have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 3/4 cups of regular milk and let it sit for 5 minutes before using.

Nutrition

Find it online: https://delishdiarist.com/the-best-ever-pancake-fluffy-recipe/