Description
They’re really good, if I do say so myself.
Ingredients
Scale
- 3 C self-rising flour
- 2 C buttermilk
- 2 large eggs, beaten
- 4 tbsp granulated sugar
- 4 tbsp vegetable oil
- 1/2 tsp baking soda
- 1/2 tsp double acting baking powder
- 1/4 tsp fine sea salt
- oil for frying
- unsalted butter for frying
Instructions
- Measure all of your dry ingredients into a large mixing bowl. Sifting is not necessary.
- Whisk in the eggs, oil/butter and buttermilk until everything is well combined. Lumps are OK. You can stir as aggressively as you like – make sure to do a thorough job because you will NOT stir it again after this.
- Once the batter has come together set the bowl aside for at least 10 minutes to allow the baking powder to do its thing. You’ll notice that the batter will have much more lift to it, almost like a yeast dough rising.
- Place a large skillet over medium heat and let it warm up. After a few minutes add a bit of oil and a small pat of butter (I use 1/2 tsp oil + 1 tsp butter) and swirl it around to coat the pan.
- Gently scoop 1/3 cup of batter out of the bowl. Try not to disturb the batter too much – you’ll notice that it’s full of air pockets and that’s good! That’s where the fluffiness will come from, and why you don’t want to stir the batter anymore.
- Drop the batter into the center of the pan and use the back of your spoon to spread it out into a circle if needed. Watch it carefully: it shouldn’t take more than a couple of minutes for the pancake to be ready to flip.
- Check the bottom edges of the pancake when they start to appear dry. Use your spatula if needed to lift up the edges and check for browning. Once the pancake looks nice and brown on that side reduce the heat to medium low. Cook for another few seconds, then gently and quickly flip it. If some of the batter splashes out of the pancake that’s OK – either push it back into the edges of the pancake or scrape it out and remove it from the pan (review the IGTV video for more clarification).
- Cook the pancake for another couple of minutes on medium low, then remove. If the first side of your pancake isn’t as brown as you thought it would be go ahead and flip it back over. Return the heat to medium and let the pancake brown for a minute or so before removing it from the pan and transferring to the oven.
- Add more oil and butter and repeat the process, adjusting the burner temperature as needed. Cook as many pancakes at one time as you feel comfortable doing, and/or that fit in the pan without touching.
Notes
- This recipe was adapted from King Arthur Flour.
- These go wonderfully with the berry compote I posted yesterday.
- Prep Time: 15
- Cook Time: 30
- Category: breakfast
