Short Stack Recipe
Three buttermilk pancakes
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Ingredients
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Pancake Batter
For Cooking & Serving
Method
Pancake Batter
- 1
Mix dry ingredients
In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup whisk the buttermilk, large egg, melted unsalted butter, and vanilla extract until smooth and homogenous.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined. A few small lumps are fine — do not overmix. Let the batter rest for 5 minutes to allow the baking powder/soda to activate and the gluten to relax.
For Cooking & Serving
- 4
Preheat pan
Place a nonstick skillet or cast-iron pan over medium to medium-low heat. Add the vegetable oil and 1 tablespoon unsalted butter; swirl to coat the surface. The pan is ready when a few drops of water sizzle and evaporate within a couple seconds but before the butter browns.
- 5
Cook pancakes
Spoon or pour about 1/3 cup of batter per pancake into the preheated pan to form three round pancakes. Cook undisturbed until bubbles form across the surface and edges look set, about 2 to 3 minutes. Flip carefully and cook the second side until golden brown and cooked through, about 1.5 to 2 minutes more. Adjust heat as needed to prevent burning. Repeat with any remaining batter, adding a little more butter or oil to the pan between batches if necessary.
- 6
Serve
Stack three pancakes per serving on a plate. Top with optional fresh berries or banana, and drizzle with 1 tablespoon maple syrup per pancake (about 3 tablespoons total) or to taste. Serve immediately while warm.