Buttermilk Pancakes
A reliable pancake relies on the relationship between the acidity of the buttermilk and the leavening agent. Keep your batter lumpy; overworking the flour is the primary cause of a tough, rubbery pancake.
Don't fear the lumps
If you whisk until the batter is perfectly smooth, the gluten will develop too much. Treat the batter as if you are trying to keep it from coming together.
- large mixing bowl
- heavy-bottomed cast iron skillet or griddle
- wire whisk
- spatula
What goes in.
- 2 cupsall-purpose flour
- 2 tbspsugar
- 2 tspbaking powder
- 1/2 tspbaking soda
- 1/2 tspsalt
- 2 cupsbuttermilk, well shaken
- 2large eggs
- 4 tbspunsalted butter, melted and slightly cooled
Watching the Bubbles
Wait for bubbles to rise to the surface and stay open rather than immediately collapsing. When the edges look dry and the center holes remain open, it is time to flip.
The method.
Mix dry ingredients
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until uniform.
Combine liquids
In a separate jug, whisk the buttermilk, eggs, and melted butter until just incorporated.
Fold the batter
Pour the liquid into the dry bowl. Fold with a spatula just until the streaks of flour vanish. Ignore the large lumps.
Heat the griddle
Place your skillet over medium heat. Test the heat by flicking a drop of water onto the surface; it should sizzle and dance.
Cook
Pour 1/4 cup of batter per pancake. Cook until the bubbles on top stay open, then flip once. Cook for another 60 to 90 seconds until the underside is deep golden brown.
Other turns to take.
Blueberry
Drop a small handful of fresh blueberries onto the raw side of the pancake immediately after pouring the batter into the pan.
Lemon Zest
Add one tablespoon of finely grated lemon zest to the dry ingredients before whisking.
When it doesn't go to plan.
Use a paper towel dipped in a little oil to wipe the griddle between batches to ensure a consistent, non-stick surface.
Let the batter sit for five minutes while the pan heats; the chemical reaction between the buttermilk and baking soda needs that brief moment to begin.
If the pancakes brown too quickly before the middle is cooked through, lower the heat slightly.
The ones that keep coming up.
Can I substitute milk if I do not have buttermilk?
You can approximate it by adding one tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for ten minutes, but the lift will be slightly less significant.
Why are my pancakes flat?
Your baking powder or soda may have lost its potency. If they do not bubble actively when mixed, check the expiration date on your leavening agents.