Buttermilk Pancakes
griddle pancakes with buttermilk and an oil-based batter
Ingredients
- 245 g buttermilk
- 50 g egg
- 14 g vegetable oil
- 140 g all purpose flour
- 18 g white sugar
- 3 g baking powder
- 1.2 g baking soda
- 1.5 g salt
- 7 g butter
Method
- 1. Whisk the flour, sugar, baking powder, baking soda, and salt together.
- 2. In another bowl, whisk the buttermilk, egg, and oil. Fold into the dry ingredients just until no dry flour remains; leave small lumps. Rest 5–10 min.
- 3. Heat a nonstick skillet over medium heat or a griddle to 350°F / 175°C. Lightly grease with some of the butter; keep the rest for later batches.
- 4. Spoon ~¼ cup batter per pancake onto the pan, leaving room to spread. Cook until bubbles break on top, the edges begin to set, and the underside browns, ~2–3 min. Flip once and cook until the center is set, ~1–2 min. Lower the heat if the outside browns before the middle cooks; do not press the pancakes.
- 5. Repeat with the remaining batter, greasing the pan between batches. Serve warm.
Source and attribution
Adapted from Sally McKenney, Sally’s Baking