Recipe adapted from Better Homes and Garden.
I must admit, I’ve never been a breakfast person. Once I learned how to make a pancake the proper way, I haven’t gone back. The key is buttermilk in the batter and butter on the hot pan.
This recipe is great with so many additions. In our house, we usually do chocolate chips or whatever berry is in season or on sale.
In one bowl, combine the egg, oil, and buttermilk.
**Buttermilk substitute- For every 1 c. of milk, add 1 tbsp of lemon juice. For this recipe, it would require 1 1/2 tbsp lemon juice.**
Mix in a separate bowl, sugar, flour, salt, baking soda, and baking powder.
Next, add the wet ingredients all at once to the bowl with the dry ingredients.
**Avoid over mixing the batter. The more you mix, the less fluffy the pancakes get.**
When the griddle is hot, add butter and let the butter melt. You can start at medium heat, but then start to lower the heat. Spoon pancake batter unto the griddle. Wait 1-2 minutes before you flip the pancake. Wait for bubbles to form before you flip.
Add more butter as you continue to to the griddle as you cook and flip the pancakes.
- 1 egg, beaten
- 1 1/2 c. buttermilk
- 3 tbsp vegetable oil
- Unsalted Butter (to grease the griddle/frying pan)
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 2 tbsp. granulated white sugar
- 1 3/4 c. all purpose unbleached flour
- Maple syrup, optional
- Berries or chocolate chips, optional
- In a bowl, combine the oil, beaten egg, and buttermilk.
- In a separate bowl, add in the salt, flour, baking powder, and baking soda, and white sugar.
- Heat a griddle or frying pan. Add a little butter and let the melted butter run over the whole surface.
- Spoon some batter on a hot griddle or frying pan. Wait 1-2 minutes before flipping the pancake. Pancake batter should be popping bubbles at this point. (Watch the heat as it can get too hot very quickly.) If you are using a frying pan, you can start at medium heat, but then start to bring down the heat.