Gale Gand's Buttermilk Pancakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Adapted from _Gale Gand's Brunch!_ as reprinted by Ed Levine at Serious Eats. Ingredients:
1 cup all-purpose flour |
1 tablespoon sugar |
1/4 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 large egg |
1 cup buttermilk |
1/4 cup whole milk |
2 tablespoons unsalted butter, melted, plus more for cooking |
1 cup blueberries (optional) |
Directions:
1. In a large bowl, combine flour, sugar, salt, baking powder and baking soda with a fork.
2. In another bowl, beat the egg thoroughly, then add buttermilk, whole milk and melted butter; beat to combine.
3. Pour wet ingredients into dry ingredients and combine with a wooden spoon. DO NOT OVERMIX; it's fine if it's lumpy.
4. Heat a griddle or large skillet over medium heat. Melt 1 tsp butter. (You may need to turn down the heat after the first few pancakes to prevent overbrowning; you may need to add more butter from time to time if the pan gets dry.).
5. Using a small ladle or a pitcher with a pour spout, pour about 3 tbsp of batter for each pancake, leaving space for them to spread out. If using blueberries, scatter a few onto each cake right after pouring. When the top of the pancake no longer looks wet, the holes are just barely set, and the underside is golden (about 3 minutes), flip the pancake and cook until the underside is golden, about 2 minutes more.
6. If not serving immediately, keep warm in a 200°F oven until all the pancakes are cooked and ready to serve, no more than 15 minutes.
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