When I worked night shift at the hospital, I would regurly haul in my griddle and a load of supplies to make unlimited buttermilk pancakes. Each time I would do this, the nurses would rave about how good they were. What’s the seceret? It’s simpler than you might think.
1. Buttermilk. It’s a must. I have tried the subsitutes and they don’t work.
2. Do NOT over mix the batter.
1 cup buttermilk
1 large egg
2 tablespoons cooking oil
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Add wet ingredients to a bowl.
Beat together with a wisk until it is in a liquid form.
Add dry ingredients. (Note: do NOT scoop up flour with measuring cup. Shake from one cup into the one you are measuring with. This will give you an accurate measurement. For years I was doing this wrong until my wife set me straight. She let's me make pancakes now.
Mix with a spoon. Do NOT over mix. Will still be a little lumpy. Let sit for a couple of minutes for wet to soak into the dry.
Pour batter with a 1/3 measuring cup onto a griddle or buttered frying pan.
When both sides are golden brown, remove and put onto a plate.
Top with butter or your favorite syrup. I use this Vermont-made syrup that I buy at Williams=Sonoma. I have yet to find the perfect maple syrup, but so far, this one takes the cake (pancake, that is.)