The Perfect Pancake
Y’all know I love pancakes. They are the first thing I think of the morning of my birthday. They are the “sick food” that I crave when I’m not feeling well. Pancakes remind me of my grandmother. She made them for us all the time. My blueberry pancake recipe is a nod to her and the fit I threw when she cut my pancakes before putting syrup on them.
I’ve gotten past my fits and have a huge appreciation for pancakes and the memories I have of my grandmother. When I started thinking about #nationalpancakeday I realized that I haven’t given you all the perfect plain pancake recipe.
I love this recipe because it’s absolutely perfect plain, and it can also get enhanced with fresh berries, chocolate chips, crumbled bacon and more!
I’ve tested several kinds of flours and White Lily reigns supreme (of course), but if you can’t get your hands on any, regular AP flour is just fine. Here are a few of my pancake perfecting secrets:
Don’t over mix your batter. It should be lumpy. You want to make sure all the dry ingredients are incorporated, but you should stop mixing after that.
Let your batter rest for 10-15 minutes. Letting the batter rest allows the flour to hydrate, which is important since we are doing our best not to over mix. Resting also allows the leavening agent to evenly distribute throughout the batter. This is what makes your pancake light and fluffy!
If you want super crispy pancake edges, use 1/2 coconut oil and 1/2 butter in the griddle/skillet to cook your pancakes in.
The Perfect Pancake
Ingredients
- 1 1/2 c AP Flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 1 large egg, beaten
- 1 c whole buttermilk
- 3 tbsp butter, melted; plus butter for cooking the pancakes
Instructions
- Whisk together flour, baking powder, salt, and sugar in a medium mixing bowl. Whisk egg, buttermilk, and butter in a measuring cup. Combine the dry ingredients with the wet, being sure not to over mix. There should still be lumps but no signs of dry ingredients throughout the batter. Allow the batter to rest for 10-15 minutes.
- Heat a griddle or non-stick skillet to medium-low heat. Add 2 tbsp of butter to the skillet and allow it to melt. Once melted, add 1/4 cup of batter to the skillet for regular size pancakes. For larger pancakes, add 1/2 cup.
- Cook on the first side until bubbles form on the wet surface of the pancake. Flip and continue cooking until the other side is golden brown.
Notes:
To add other flavors to the pancake, sprinkle berries, chocolate chips, bacon, etc. on the wet side of the pancake while the first side is cooking.
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