Dad's buttermilk pancakes
Makes between 6 and 8 pancakes
- 1 1⁄4 cup all-purpose flour (150 grams)
- 1 tablespoon baking powder (14 grams)
- 1⁄2 teaspoon baking soda (3 grams)
- 1 tablespoon sugar (12 grams)
- 1⁄2 teaspoon salt (3 grams)
- 1 beaten egg
- 1 cup buttermilk (224 grams)
- 2 tablespoons vegetable or canola oil
Add all-purpose flour, baking powder, baking soda, sugar and salt into a large bowl.
Whisk to combine thoroughly.
In another bowl add whole egg and beat.
Add buttermilk and vegetable/canola oil to the bowl with the egg and stir your wet ingredients to combine.
Add your wet ingredients into the bowl with your dry ingredients and stir just long enough that you no longer see dry flour. This batter does not need to be smooth a few lumps are ok.
Leave the bowl on the counter while you prep your griddle or large pan.
I typically use a 1/4 or 1/3 cup measure to scoop out my pancakes onto a griddle. You can go bigger or smaller.
Griddle over medium-high heat. Once you start to see bubbles appearing on your uncooked side of the pancake, you can flip. Using a spatula I sometimes will peek under the pancake just to see the level of browning achieved before flipping.
Cook for another couple of minutes on the second side.
Once your pancake is cooked on both sides, remove from the heat to a sheet pan or cookie pan and place in a 200 degree oven to keep pancakes warm until the rest are finished cooking.