- 1 cup unbleached all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus more for the pan)
- In a medium bowl, whisk together dry ingredients until evenly mixed. Set aside.
- In another medium bowl, whisk together the buttermilk, milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and whisk together until just mixed. There will be lumps in the batter which is perfectly fine. Don’t over mix.
- Heat a heavy non-stick skillet over medium-high heat until hot (To test it, flick a little water into the pan. The water should skitter across the surface.) Lightly coat the skillet with non-stick cooking spray or butter. Working in batches, for each pancake, pour a scant ¼ cup of the batter into the skillet and cook until bubbles form on the surface, the edges are a little dry and the underside is nicely browned, 2-3 minutes. Flip the pancakes and cook until the bottoms are browned, 1 to 2 minutes more.
- Recipe adapted from Cook’s Illustrated.
- For our family of 4, I usually double the recipe.
- For blueberry or chocolate chip pancakes, gently fold 2 cups blueberries or 1 1/2 cups chocolate chips into the batter before cooking.