Stop using store-bought pancake mix, it’s stale, flat, and filled with chemicals and artificial flavors that can’t be good for your health; besides, it’s not hard to make an infinitely better fluffy batter mix from scratch. This simple recipe makes four 6″ pancakes (two servings), multiply accordingly for the hungry crew restlessly glaring at you from across the kitchen counter. The added sugar and vanilla extract is a trick my Mom taught me, but that’s a chef’s purgative, play around to create your own flare; FYI, resist the temptation to add red chili powder (it’s a New Mexico thing).
Ingredients
- 150 g Flour – 1 cup
- 8 oz Buttermilk (can substitute whole milk with a tsp of lemon juice)
- 2 oz Whole milk
- 1 egg
- 2 TBL Butter – melted
- 4.5 g Baking Powder – 1 tsp
- 2.6 g Baking Soda – 0.5 tsp
- 1.6 g Kosher salt – 0.25 tsp
- 12 g Sugar – 1 TBL (optional)
- 0.25 tsp Vanilla extract (optional)
- 1 TBL Sunflower oil – for cooking pancakes
Process
- Mise en Place – measure and prepare you ingredients prior to starting.
- Mix all the dry ingredients together (flour, baking powder, baking soda, salt and sugar).
- In separate bowl, mix the liquid ingredients (buttermilk, milk, butter, egg, vanilla extract).
- Pour liquid mix into dry mix and stir (not beat) until blended.
- Be careful not to over mix, it will activate the flour gluten causing your pancakes to be chewy.
- Your batter should be a bit lumpy – that’s okay, it helps make the pancakes fluffy.
- Let batter rest as you heat your griddle or frying pan.
- Heat griddle to ~400 F, or a heavy bottom skillet/cast iron pan on Med/High.
- Brush grill/pan with oil and let warm.
- Ladle ~0.5 cup of batter onto griddle/pan.
- Pancake is ready to flip when the top surface is full of bubble holes (~1 min).
- Flip pancake and cook ~1 min.
- Repeat for rest of batter.
