Prep 10 mins
Cook 20 mins
Adapted from _Gale Gand's Brunch!_ as reprinted by Ed Levine at Serious Eats.
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 large egg
- 1 cup buttermilk
- 1⁄4 cup whole milk
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 1 cup blueberries (optional)
- In a large bowl, combine flour, sugar, salt, baking powder and baking soda with a fork.
- In another bowl, beat the egg thoroughly, then add buttermilk, whole milk and melted butter; beat to combine.
- Pour wet ingredients into dry ingredients and combine with a wooden spoon. DO NOT OVERMIX; it's fine if it's lumpy.
- Heat a griddle or large skillet over medium heat. Melt 1 tsp butter. (You may need to turn down the heat after the first few pancakes to prevent overbrowning; you may need to add more butter from time to time if the pan gets dry.).
- Using a small ladle or a pitcher with a pour spout, pour about 3 tbsp of batter for each pancake, leaving space for them to spread out. If using blueberries, scatter a few onto each cake right after pouring. When the top of the pancake no longer looks wet, the holes are just barely set, and the underside is golden (about 3 minutes), flip the pancake and cook until the underside is golden, about 2 minutes more.
- If not serving immediately, keep warm in a 200°F oven until all the pancakes are cooked and ready to serve, no more than 15 minutes.
Great pancakes, the taste is so good, and the texture is great. Nothing to change here. Very easy to do. Thanks DrGaellon :) Made for Bargain Basement tag game