Struggling Recipe
TWO BUTTERMILK PANCAKES SERVED WITH WHIPPED BUTTER.
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Ingredients
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Pancake Batter
Cooking & Serving
Method
Pancake Batter
- 1
Combine dry ingredients
In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
- 2
Mix wet ingredients
In a separate bowl whisk the buttermilk, egg, melted butter, and vanilla extract (if using) until smooth and homogenous.
- 3
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, fold gently until just combined. A few small lumps are fine — do not overmix or the pancakes will be tough.
- 4
Let the batter rest for 5 minutes at room temperature; this allows the baking powder and baking soda to begin reacting with the buttermilk for a fluffier pancake.
Cooking & Serving
- 5
Heat the griddle
Place a non-stick skillet or griddle over medium heat and allow it to get hot for 3–4 minutes. Test by sprinkling a few drops of water — they should dance and evaporate. Reduce heat to medium-low if it looks too hot.
- 6
Prepare pan
Add the 1 tablespoon unsalted butter and optional 1/2 tablespoon oil to the pan and swirl to coat. Wipe away excess if the surface pools with fat; you want a thin, even film.
- 7
Cook pancakes
Spoon or pour about 1/2 cup of batter per pancake onto the hot griddle to make two large pancakes. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden-brown, another 1–2 minutes. Adjust heat as needed to avoid burning; total cook time per pancake should be about 3–5 minutes.
- 8
Keep warm
If making ahead, keep cooked pancakes in a single layer on a baking sheet in a 200°F (95°C) oven until ready to serve.
- 9
Whip butter
While pancakes cook, whip 3 tablespoons of softened unsalted butter using a fork or small whisk until light and fluffy. For easier whipping, beat in 1/2 teaspoon of powdered sugar or a teaspoon of room-temperature milk to achieve a spreadable texture.
- 10
To serve: stack the two buttermilk pancakes on a plate, top with a generous dollop of whipped butter, and finish with 2 tablespoons maple syrup and a light dusting of powdered sugar if desired. Serve immediately.