- 1 1/2 cups flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 lightly beaten egg
- 1 1/2 cups buttermilk
- 3 Tablespoons vegetable oil
- Sift first 5 ingredients in large bowl. (sifting ensures equal distribution of the leaveners.
- In another bowl mix the last 3 ingredients.
- Add the egg mixture all at once to the flour mixture. Stir until just moistened; the batter should be slightly lumpy. Over mixing results in tough pancakes.
- Pour 1/2 cup batter onto a hot, lightly greased griddle. Cook over medium heat 1 to 2 minutes each side or until golden brown. Flip when top is bubbly and edges look slightly dry.
To test if the griddle is hot enough:
Flick a drop of water onto the surface of the griddle.
If the drop sputters and dances across the griddle, it is the right temperature.
If it evaporates, the griddle is too hot.
Avoid smashing the cakes with your spatula
so you don't deflate the fluffiness.
A little more time consuming than using Bisquick like I usually do but so worth it.
These pancakes are delicious.
I made 11 pancakes with the recipe.
I froze the ones we didn't eat.
Will post an update once we eat some of the frozen ones to see how they turn out.
Frozen ones are okay but nothing like when first made.
Substitute for buttermilk:
Thought it was interesting when they explained why these ingredients are used.
Caramelizes when cooked to give pancakes that delicious golden brown color.
Creates those bubbles that make fluffy pancakes.
The leavener of choice when using an acidic ingredient like buttermilk.
Helps set the batter structure.
Works together with baking soda to give immediate puff to the batter.
It adds a bit of richness but is neutral so it won't overpower the other ingredients.
Happy Eating 🍴