For the longest time I thought items like pancakes, waffles, and biscuits were super challenging. That's why there's box mixes, right? Several months ago, my son wanted pancakes and I had no mix so my husband found a pancake recipe in our cookbook, "America's Test Kitchen Family Cookbook". I was surprised how easy were to make, and now only make pancakes this way. I have modified a couple of things to make it a little easier, and make a smaller batch (I am not feeding an army). Leftovers are okay, but I'd rather not. Super easy, I'm telling you.
- 1 cup unbleached, white flour
- 1 Tb sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1 1/2 tbs butter
- 1 cup buttermilk
In a bowl, combine the flour, sugar, baking powder, and salt. Set aside. In a smaller bowl, melt your butter and add the buttermilk and egg (remember to add the milk first, slowly and while stirring so the butter doesn't cool while mixing). I usually do this in a large measuring cup so it's easier to pour into the flour mix. I also use the dry buttermilk that you add water to; I don't use buttermilk enough to buy the 'real thing'. Pour your liquid mix into the flour mix, stirring with a whisk. Use the whisk to completely mix, and you're done! Have your skillet heated and ready and you will cook up about 8 average sized pancakes in a few minutes. We have added blueberries to them while cooking and they are scrumptious! Enjoy!
Here's a Whole Wheat Pancake version. Not any big change from the original, but I wanted to add the link in case you're interested (and so I have a reference to remind me of the options I have with this recipe). Hope you like them as much as I do.