Buttermilk Pancakes (default 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
- Unless using buttermilk, mix milk + vinegar in a cup, and set aside.
- Whisk together all the solids.
- 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.
- 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).