Buttermilk Pancake
Buttermilk Pancake - the classic american breakfast of soft and fluffy pancakes drizzled with maple syrup is an indulgent breakfast.
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Ingredients
- 1 cup Plain Flour
- 2 tbsp Sugar
- 1 tsp Cinnamon I used only 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Buttermilk or 3/4 cup regular milk plus 1 tablespoon vinegar - let sit for 5 minutes
- 1 tsp Vanilla
- 1 Egg
- 2 tbsp (28 gms) Butter (refer notes) melted and cooled for 10 mins
Instructions
- Combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large mixing bowl.
- In a small bowl, mix together the buttermilk, vanilla, egg, and oil until well combined.
- Pour the wet ingredients into the dry and whisk together until most of the lumps are gone. Do not overmix.
- Heat a large skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter into the skillet and cook until bubbles form on the surface. Flip the pancake and cook until browned on the bottom and the center is done.
- Keep pancakes on a cookie sheet in a warm oven until ready to serve.
Notes
Three pointers to keep in mind while making pancakes (source: cooks illustrated)
- Surface of pancake is too pale/too dark : To determine if the temp of your skillet is correct, drop 1 tbsp of batter onto the heated surface. If it is golden brown after 1 minute, you're ready to cook. If not, adjust heat as necessary.
- Spotty browning: To ensure even browning of pancakes, after adding oil/butter to the skillet, wipe it out until there is just a bare sheen remaining. (Metal transfers heat better than oil, so places where oil pools under the pancake will cook more slowly and be relatively pale.)
- Messy Flipping: Slide a thin spatula underneath the pancake and flip it in a smooth quick motion, keeping the spatula close to the cooking surface.