Buttermilk Pancakes
Source: New York Times Cooking
Light and airy!
Ingredients
- 2 c. all-purpose unbleached white flour
- 3 Tbls. white sugar
- 1-1/2 t. baking powder
- 1-1/2 t. baking soda
- 1 t. salt
- 2-1/2 c. low-fat buttermilk - see Note
- 2 large eggs
- 3 Tbls. unsalted butter, melted
- canola or vegetable oil for griddle
Instructions
Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl.
Using a whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overmix (lumps are fine).
The batter can be refrigerated for up to 1 hour.
Heat a large nonstick skillet or griddle over low heat for 5 minutes. Add a little oil to the skillet or griddle. Turn up heat to medium-low (350 degrees for griddle).
Ladle 1/3 cup batter into skillet or on griddle. Flip pancakes when bubbles rise to the surface and bottoms brown, about 2-4 minutes. Cook until the other sides are lightly browned. Remove pancakes to serving platter or wire rack. Continue cooking until all batter is used up.
Serve with syrup.
*If you want to keep pancakes warm to serve all at once, heat oven to 300 degrees. Place wire rack inside a rimmed baking sheet and place in oven until all the batter is cooked and you are ready to serve.
NOTE: If you don’t have buttermilk on hand, add 2 tablespoons of white vinegar to regular milk to equal 2 cups. Let stand 1-2 minutes.