I am constantly on the search for the “best” or “perfect” recipe for certain things – among them, pancakes, pie crust, and chocolate chip cookies. My go-to pancake recipe has been one that I got from TV quite a few years ago, and it has never failed me… however it calls for buttermilk, which is not something I usually have hanging out in my fridge, especially on random weekend mornings when the pancake urge hits. I end up making sour milk with a dash of white vinegar and subbing it for the buttermilk, but the fact that the recipe contains an inconvenient ingredient sort of subtracts from the “perfectness” of the recipe for me (yeah, I’m a weirdo). (Also, I’ve never really understood what makes a buttermilk pancake any better than a regular pancake, so I’ve never really seen the need to use buttermilk.) Anyway, the quest continued…
I came across this recipe, aptly named “Perfect Pancakes”, on a food blog about a year ago, and wrote it down in my little recipe notebook without noting the source, which I though I would never again find in the bowels of teh interwebz. However, through the magic of Google, I found it, so I can give credit where credit is due for what really is the perfect pancake! I finally made them for the first time the other week, and I will definitely be making them again. They were beautifully light and fluffy and they cooked up perfectly, and they didn’t require any ingredients other than those normally found in my kitchen (ie, no buttermilk). I added frozen blueberries and strawberries and bananas and served them with maple syrup (don’t even talk to me about that Aunt Jemima crap!). Please try these. They actually are perfect 🙂
Perfect Pancakes
Recipe from thimble.
Combine dry ingredients in a bowl with a whisk:
1 1/2 cups all purpose flour (I used 1 cup all purpose and 1/2 cup whole wheat)
2 tbsp sugar
4 tsp baking powder
3/4 tsp salt
Whisk together wet ingredients:
2 eggs
1 1/3 cups milk (ever so slightly warm so that the melted butter doesn’t solidify in the cold milk)
1 tbsp melted butter
1 tsp vanilla
Add wet to dry and mix with a whisk until just combined. Let rest while the pan heats up over medium heat – for best results, use a non-stick, heavy bottomed pan. Grease the pan with a little bit of butter and drop about 1/4 – 1/3 cup of batter per pancake into the pan. It you want, top each pancake with the fruit if your choice (bananas, fresh or frozen berries, etc – if you are using frozen fruit that is larger than a blueberry (ie, a sliced frozen strawberry), you may want to cook the pancakes a little bit longer, as the batter under the frozen fruit might be a bit runny otherwise). When the bottom is golden, the edges are dry and the top has bubbles around the sides, flip the pancake over and cook until golden. Serve immediately with butter and maple syrup, or place on a plate, covered with a tea towel, in a warm oven until the whole batch of pancakes is ready. Makes about 12.
LeisureGuy says
I don’t mind having buttermilk on hand—I love it, especially with cold cornbread broken up into it with a little black pepper ground on top. I believe that the reason buttermilk works better than regular milk is the acid content—but I imagine you already know that: the acid is what works with the baking soda to make the pancakes rise. With baking powder, which contains its own acid, buttermilk is probably less needed for the chemical action than for the flavor. The consistency might also make a difference.
My favorite pancake recipe uses buttermilk and also cake flour.
Larissa says
Korena, this recipe is fantastic!
I made all of my usual freaky substitutions- spelt flour, rice milk, soy-free margarine, and egg replacer (aren’t food sensitivities fun?)- and the pancakes still turned out wonderfully. I could have sworn they were the real deal!
Thanks so much for sharing! 🙂
Korena says
Awesome, I’m so glad that they worked for you!!
Susanna says
Just ate half a batter all by myself. I’m feeling so fat now but oh gosh it wsas worth it! PERFECT pancakes!
Korena in the Kitchen says
I’m glad you thought so! (I’ve eaten most of a batch myself, too… 😉 )