Short Stack Of Buttermilks Recipe
our famous buttermilks for lighter appetites — includes 2 pancakes
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Ingredients
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Batter
Finishing & Serving
Method
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 cooled butter, and vanilla extract until smooth and homogenous.
- 3
Combine wet and dry
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined — small lumps are fine. Do not overmix; overworking will toughen the pancakes. Let the batter rest for 5 minutes to hydrate the flour and allow baking powder/soda to begin working.
Cook & Serve
- 4
Preheat griddle or skillet
Heat a nonstick skillet or griddle over medium heat (about 350°F/175°C if using a thermometer). Add 1 teaspoon of butter and swirl to coat the surface. Wipe excess if it browns quickly; you want a thin, even film.
- 5
Cook pancakes
For a short stack (2 pancakes), spoon or pour about 1/3 cup of batter per pancake onto the hot surface, spacing them apart. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip with a spatula and cook the other side until golden and cooked through, 1 to 2 minutes more. Adjust heat as needed to prevent burning. Repeat with remaining batter, adding more butter to the pan as necessary.
- 6
Keep warm
If making both pancakes sequentially, keep cooked pancakes warm by placing them on a baking sheet in a 200°F (95°C) oven while you finish the rest.
- 7