Buttermilk Pancakes (default recipe)

source recipe

Makes 2 servings.

  • 1 cup flour
  • 1 Tbsp white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 egg
  • 1 cup buttermilk, or 1 cup minus 1 Tbsp milk + 1 Tbsp white vinegar
  • (optional) blueberries
  1. Unless using buttermilk, mix milk + vinegar in a cup, and set aside.
  2. Whisk together all the solids.
  3. Option (a): If feeling lazy, put the egg directly on top of the solids, and beat with a whisk to mix up the yolk and the white. Pour in the buttermilk (or “buttermilk”), and whisk everything together quickly. Do not over-mix – a bit lumpy is OK.
    Option (b): Separate the egg first, and beat the white separately with a mixer until it’s nice and foamy. Mix the yolk and buttermilk into the solids, then gently fold in the white. This should give your pancakes extra fluff.
  1. Fry up until golden brown on both sides.

If using blueberries, I like to drop them directly on top of the pancakes when they are on the pan (prior to flipping).