Whether you're a seasoned home cook or just getting in touch with your inner chef, the need for a go-to pancake recipe is universal. But finding one that delivers the sort of high-rising pancakes you find at the local diner is easier said than done. And that's because it's just as much about technique as it is about the ingredients.
It's a simple fact that pancakes need a leavening agent like baking soda or baking powder to rise, but it's also true that those agents need an acidic ingredient to create those air bubbles in the batter, which lead to tall, fluffy pancakes. Buttermilk is a favorite choice for adding acidity, but milk mixed with lemon juice also works in a pinch.
But none of that matters if you don't cook your pancakes immediately, and take advantage of all those little batter bubbles you just formed. The reaction between baking powder and buttermilk starts as soon as the dry ingredients are mixed with the wet, so you'll want to have your pan pre-heating as you give the batter its final few stirs. Then, it's just a matter of knowing when to flip (hint: it's when little holes start appearing on the tops of the pancakes and the sides look dry), and how high to stack them.
Makes 20-25 pancakes
1 cup flour
1 cup buttermilk
1 tablespoon sugar
1 tablespoon melted butter
1 teaspoon baking powder
Dash of salt
1. Sift the flour, sugar, baking powder, and salt into a large bowl.
2. In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
3. Add the buttermilk mixture to the flour mixture and stir until just incorporated.
4. Heat a frying pan or griddle over medium heat and lightly coat with butter or nonstick spray. Ladle the batter into the heated pan and cook until the top bubbles and the bottom is browned.
5. Flip and cook until the other side is nicely browned. Serve as you like them. We like ours with powdered sugar, homemade jam and some sprinkled cinnamon.