This recipe will serve 4 to 6 people. So if you have hungry boys, I would double it. It is medium thick and very filling to the tummy. If you like a thinner pancake, just add a little milk to get your desired thickness.
- 2 cups buttermilk (or mix 1 tbsp. lemon juice in 2 cups milk and let thicken)
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1/4 cup milk or more, optional and if desired
- Vegetable oil
Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl to combine.
Whisk egg and butter into buttermilk until combined. Make a well in center of dry ingredients and pour in the milk mixture. Whisk very gently until just combined (a few lumps should remain). Do not overmix.
Heat a large nonstick skillet over medium heat until hot, brush a little oil on skillet to coat bottom evenly. Pour in 1/4 to 1/2 cup of batter (whatever your desired size) and cook until large bubbles appear. Using a thin, wide spatula, flip pancakes and cook until golden brown. Repeat with remaining oil and batter.
Serve immediately or keep warm in a 200 degree oven on a baking sheet.
Makes about 16 4-inch pancakes.
Note: Try adding a few blueberries to pancakes before you flip it. Or maybe some chopped pecans, or maybe some diced banana.
“The first step in getting help is humility.”