This recipe adapted from The NY Times makes perfectly fluffy restaurant-style pancakes. I have added some vanilla to the original recipe and highly recommend using pastry flour. I prefer to use Bob’s Red Mill pastry flour but have also used all-purpose flour (King Arthur Flour) and that worked well too. I can’t wait to try making these over my new Solo Campfire camp stove using a cast iron skillet and some mesquite firewood. The perfect activity to try out while I am in the confines of my home and back yard! I will post about this soon. Enjoy!
Perfect Buttermilk Pancakes
- 2 cups pastry flour or all-purpose flour
- 3 tablespoons cane sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons sea salt I use Maldon
- 2 1/2 cups buttermilk
- 2 large eggs lightly beaten
- 3 tablespoons unsalted butter melted + more butter for your griddle + more softened butter for serving
- 1 teaspoon pure vanilla extract
- maple syrup for serving
- Preheat your griddle to 350 degrees F.
- Add the flour, sugar, baking powder, baking soda, and sea salt to a large-sized mixing bowl. Whisk the dry ingredients to combine.
- Make a well in the center of the dry ingredients and add the buttermilk, eggs, and and 3 tablespoons unsalted butter.
- Stir the mixture with a wooden spoon until just combined (do not over mix).
- Grease the surface of your griddle with about 1 teaspoon of butter. Using a cup measurer add about 3/4 cup of the batter to make a disc-shape. Flip the pancake once there are ample bubbles formed on the edges and also some bubbles in the center and the 1st side is golden. Once you have flipped the pancake, continue to cook the pancake on the other side until it is golden. Use about 1 more teaspoon to grease your griddle each time you add more pancake batter.
- Serve the pancakes immediately topped with plenty of butter and maple syrup!Source: NY Times "Perfect Buttermilk Pancakes" by Alison Roman. https://cooking.nytimes.com/recipes/1018180-perfect-buttermilk-pancakes