Pancakes
Submitted by sabrosa
Classic buttermilk-style pancakes with crispy edges and a tender crumb. This foolproof recipe uses the well method for lump-free batter and yields six generous servings of diner-quality breakfast.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minReal talk: the well method matters here.
Mixing wet ingredients into a crater of flour creates those ribbons of batter that fold into perfect, not gummy, pancakes.
You’ll know they’re ready to flip when the surface looks like a lunar landscape of popped bubbles and the edges turn matte.
Pro Tips
- The well is crucial: Pour liquids into that flour crater and whisk from the center outward for the smoothest batter with minimal gluten development.
- One flip only: Resist the urge to flip multiple times. Once and done keeps them fluffy.
- Adjust the heat: If the first batch browns too fast, dial it down. Pancakes need time to cook through before the outside burns.
Variations
- Buttermilk boost: Replace regular milk with buttermilk and add ½ teaspoon baking soda for extra lift and tang.
- Banana walnut: Mash half a banana into the wet ingredients and fold in chopped walnuts before cooking.
- Cinnamon spice: Whisk 1 teaspoon cinnamon and a pinch of nutmeg into the dry ingredients for warming breakfast flavor.
Ingredients
Directions
Sift flour, sugar, baking powder and salt into a mixing bowl.
Make a well in the center.
In a small bowl blend together the egg, milk and salad oil.
Beat with a whisk or rotary beater until smooth.
Slowly heat griddle.
Grease it lightly if necessary.
Heat until a drop of cold water bounces on the hot griddle (or follow instructions for your griddle).
Add liquid ingredients all at once to the flour mixture.
Beat with a rotary beater until smooth.
Pour batter by the ¼ cupful onto the griddle.
Don’t crowd pancakes, or they will be difficult to turn.
Bake until pancake is puffed, the surface is full of bubbles (with just a few beginning to break), and the underside is golden brown.
Turn pancakes only once.
Serve immediately with plenty of butter and syrup.
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