Is there nothing better on a weekend morning than homemade pancakes?
I was a pancake failure until I got this recipe from EF. Since then, I’ve garnered high praise such as, “These are the best pancakes ever!” and “Jen, you make the best pancakes!” OK, so this is only from two sources, one of them being myself, but still. I no longer feel like a pancake failure, so I thought I’d share EF’s winning recipe with you.
EF’s FTW Pancakes
1 cup flour*#
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbs. sugar
1 cup buttermilk**
2 Tbs. vegetable oil
* From EF: You can use half whole wheat flour or add a few tablespoons of wheat germ if you want it to be healthier–the wheat germ helps especially if you use skim milk
#UPDATE 6/5/11: Flour quality appears to make a big difference. I usually use King Arthur’s unbleached flour. Today I used Gold Medal and it wasn’t nearly as good. Also, it may help to loosen the flour with a fork (some might ask you to sift it, but that seems unnecessarily complicated to me).
** I’ve used soymilk a couple of times and they’re still really good. So, any kind of milk will do.
- Mix all the dry ingredients and the wet ingredients separately, then combine them and whisk as little as it takes to get them together. It’s ok if the batter has some small lumps. They will work themselves out and it’s better to leave them than to over-whisk.
- Heat a pan over medium heat. For each batch of pancakes (I make two at a time), melt a pat of butter or Smart Balance.
- Drop a dollop (about 1/4 cup) of batter over the melted butter. Add fruit and/or chocolate chips as desired.
- When batter starts to bubble, flip the pancakes. Cook until golden brown.
- Optional: place pancakes in a preheated oven set to 200F. This will keep them warm as you make the rest of the batch.
Makes 8 pancakes.