My nerd boyfriend has buttermilk programmed into his grocery list as a staple. Even with a can-bake attitude, I find using up a whole quart to be no easy task. Not only does this recipe help, it makes the most perfect, “somewhere between flapjack and crêpe” pancakes — the best kind of pancake, if you ask me.
(Adapted from the Blue Ribbon cookbook via Tasting Table Chefs’ Recipes)
1 c. all-purpose flour
1 TB sugar
1 t. baking power
1/4 t. baking soda
1/4 t. salt
1 1/4 c. buttermilk
1 TB peanut oil
butter for the pan and pancakes (I like whipped/salted)
maple syrup (Grade B for me)
Mix dry ingredients in one bowl. Mix wet ingredients in another. Gently stir the wet into the dry.
Melt a hazelnut of butter in a pan over high heat. Pour batter into pan, pancake size is up to you. Flip the pancake when edges begin to brown and air bubbles form on the surface, then cook until the other side is golden. Serve immediately.
Figuring out a good pancake workflow helps. I like to use 2 small sauté pans on 2 burners so I can make 2 pancakes at the same time. A 1/2 c. of batter in each pan makes pancakes a little smaller than a dessert plate.