A few months ago, I posted Amuirin’s buttermilk pancake recipe, which I’ve been making and we’ve been enjoying quite a bit. But I was thinking about it the other day, and how they aren’t big fluffy pancakes. Looking online for recipes for buttermilk pancakes, it seems that some of them are kind of flat, esp if they don’t have any baking powder in the recipe. So I started looking around for other kinds of pancake recipes, when I remembered that my fried Michelle from Scribbit makes pancakes a lot, and has her recipe up as well. So I went and checked it out, and I see that it calls for baking powder, but no baking soda. Looked at a few other recipes and saw some that called for both. So, I decided to try Michelle’s recipe this morning, with one small change, which is that I would add a bit of baking soda as well. I wanted these to be FLUFFY. Results? Beautifully browned, fluffy pancakes. There are two eggs rather than one, and oil, so they’re richer than the Buttermilk Pancakes, where you get a whole different flavor. I like them both. Really, really good pancakes.
Here’s my (slightly) modified version of Michelle’s pancake recipe:
1 cup flour
1 tblsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
2 tblsp canola oil
Stir or sift dry ingredients together. I tried the trick from Amuirin’s recipe, where I poured about 1/2 of the milk over the dry ingredients and let it sit for a few minutes before proceeding. I don’t know if that was something that’s specific to buttermilk recipes or not. Add the rest of the milk, the eggs, and the oil. Stir or whisk until mixed, but don’t over-beat. It’s OK to have lumps. Pour batter in 1/2 cup amounts onto a hot skillet (warmed over medium to medium-low heat…not crazy hot, or your pancakes will burn on the outside and be gooey on the inside). Watch until there are plenty of bubbles in the pancake and the edges are starting to get dry. Flip. Wait another minute or two for the second side to get browned, and serve. Maya likes hers with marionberry jam (warmed), and I like mine with pure maple syrup (sorry Mrs. Butterrworths), also warmed. Yum.
Next up, I think I want to try Ina Garten’s Banana Sour Cream pancakes. I’ll let you know how they come out.