Pancakes

Light and fluffy pancakes!! Perfect for weekend brunches; especially with fresh fruits.

» Ingredients

• 2 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 2 cups (10 oz) unbleached all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1-2 teaspoon vegetable oil

» Instructions

1. In a bowl whisk the egg, then whisk in buttermilk and melted butter .
2. In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt to combine. Make a well in the center, pour in the buttermilk mixture, whisk very gently until just combined (a few lumps should remain). Do not overmix.
3. Heat a 12-inch nonstick skillet over medium heat for 4 to 5 minutes. Add 1 teaspoon oil and coat the bottom evenly. Ladle ¼ cup of the batter onto the skillet; repeat on two more spots. Cook the pancakes until large bubbles begin to appear. Flip the pancakes and cook until golden brown on the second side.
4. Repeat with the remaining batter, using the remaining vegetable oil only if necessary.

» Makes about 12 4-inch pancakes

» Adapted from The New Best Recipe

» Notes

• If you don't have buttermilk, you can replace it with 2 cups of milk plus 1 tablespoon of fresh lemon juice.Whisk them together in a bowl, and let it thicken for at least 10 minutes.
• The key is to have the pan properly heated. Do not attempt to heat the pan in higher temperature. I usually lower the heat a bit as I go along.
• To test when the pan is ready: place 1 tablespoon of batter into the pan, after 1 minute, it should be golden brown.)