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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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America's Test Kitchen Ingredients:
2 cups all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 cups buttermilk |
3 tablespoons unsalted butter, melted and cooled |
1 large egg |
vegetable oil, for the pan |
Directions:
1. Have oven rack in the middle position; preheat to 200°.
2. Set a wire rack over a baking sheet and set aside.
3. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
4. In another bowl, whisk the buttermilk, melted butter, and egg together.
5. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).
6. Heat a 12-inch nonstick skillet over medium heat for 3-5 minutes.
7. Brush the pan bottom with a thin layer of the oil.
8. Using 1/4 cup of batter per pancake, add the patter to the skillet and cook until large bubbles begin to appear, about 2 minutes.
9. Flip the pancakes and continue to cook until golden brown, about 1 1/2 minutes.
10. Transfer the pancakes to the wire rack (don't overlap) and keep warm in the oven.
11. Repeat with the remaining batter, brushing the skillet with oil as needed.
12. Serve.
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