Morning · All year
Buttermilk Pancakes
A thick batter, barely mixed, cooked until the bubbles set. Pressing them with the spatula makes them tough.
30 minutes · Serves 6 · About 12 pancakes
“Come and have breakfast.”
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp fine salt
- 2 tbsp honey
- 2 eggs
- 2 cups buttermilk
- 4 tbsp butter, melted, plus more for the griddle
Method
- 1
Whisk the flour, baking powder, baking soda, and salt. In another bowl, whisk the honey, eggs, buttermilk, and melted butter.
- 2
Pour the wet ingredients into the dry and stir until the flour just disappears. Lumps are fine. A smooth, beaten batter makes a tough pancake. Rest 5 minutes.
- 3
Heat a griddle or cast-iron skillet over medium. Butter it lightly. Pour about 1/4 cup of batter for each cake. When the bubbles on top have set and the underside is golden, flip once. Cook until the second side is golden, usually 1 to 2 minutes.
- 4
Hold them on a rack in a 200°F oven if you are feeding a crowd. Butter them at the table. Do not press them with the spatula.
From the kitchen
- If you have no buttermilk, stir 2 tablespoons of lemon juice or vinegar into 2 cups of milk and wait 5 minutes.
- The first pancake is the test. If it is pale and wet inside, the griddle was too cool. If it burns before the bubbles set, the griddle was too hot.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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