Good pancakes are thick, light and fluffy. This is achieved by having the right ingredients at the right temperature. I use buttermilk in my recipe because it is slightly acidic and has good flavours. The acidity helps activate the baking soda. Baking powder does not need acidity, only moisture.
It is also desirable to mix the ingredients in a minimal way. Too much mixing will make the pancakes tougher. So the desired tool to use is a medium whisk.
Ingredients
- 2 cups of buttermilk
- 1 cup of all purpose flour
- 1 cup of cake flour
- 2 tablespoons of sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon of salt
- 1 large egg
- 3 tablespoons unsalted butter melted prior to mixing
- Vegetable oil for frying
Directions
- Take out the egg and the buttermilk from the fridge about 30 minutes before you begin. The warmer ingredients help with the bubbles forming in the pancake.
- Mix all the dry ingredients in a large bowl. You can sift them to get a nice and even mix but it is not necessary.
- Melt the butter in the microwave.
- Mix the egg and butter milk. Add the melted butter.
- Add the wet to the dry. Mix, but not too much.
- Measure 1/4 cup portions and fry the pancake. I have a larger skillet so I can do four at a time.