Adapted after Deb Perelman’s recipe at http://smittenkitchen.com/
I have been looking for a perfect pancake recipe for ages (I am still looking for a perfect crape one and will post it here if I find it). These came out oh so light and airy, I had to remind myself that these treats were not guilt-free and at some point I would have to stop eating 🙂
- 2 cups all-purspose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspon sea salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups low-fat buttermilk
- 3 tablespoons unsalted butter, melted, plus 2 tablespoon extra for brushing the pan
Preheat a griddle/skillet over medium-high heat. Combine the flour, baking powder, baking soda, salt, and sugar in a mixing bowl. In another bowl, whisk together the eggs and the buttermilk. Gradually work the dry ingredients into the wet ones, add 3 tablespoons melted butter, and whisk to combine. The batter should have small lumps and bubbles on the surfice.
Test the griddle/skillet by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough.
Using a pastry brush, brush some butter onto the griddle. I used a 2-oz. ladle, which was only 2/3rds full, to make 5-inch pancakes. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Serve warm with your favorite topping(s). I served mine with maple syrup and berries, Nutella, or the Russian way – with sour cream. Enjoy in good company!