TRADITIONAL FLUFFY BUTTERMILK PANCAKES
Makes about 8 3-inch pancakes
My friend Robert called asking for a good buttermilk pancake recipe – he said he was very surprised not to find one on my site. I do have one for whole grain pancakes, but if you’re looking for a traditional buttermilk pancake, this one works just fine. It can easily be doubled if you have serving a larger crowd.
1 cup unbleached all-purpose flour
2 teaspoons granulated sugar
½ teaspoon table salt
½ teaspoon baking powder
¼ teaspoon baking soda
¾ cup buttermilk
¼ cup milk (plus an extra tablespoon or so if batter is too thick)
1 large egg, separated
2 tablespoons unsalted butter, melted
vegetable oil (for brushing griddle)
1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
Meanwhile, heat griddle or large skillet
over strong medium-high heat. Brush griddle generously with oil. When water
splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time,
onto griddle, making sure not to overcrowd. When pancake bottoms are brown and
top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until
remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and
repeat for the next batch of pancakes.