Pancakes are a delicious and cozy breakfast on a chilly morning, but they’re not always easy to make. Even if you use a store-bought pancake mix, you can end up with a batch of inconsistent pancakes — some overdone, some underdone, some light and fluffy, and others dry and dense. Now there’s a way around that dilemma that will revolutionize the way you make pancakes. If you have a go-to buttermilk pancake recipe, you can use it with this method, but if not, you can use this recipe:
Ingredients
- • 1 cup all-purpose flour
- • 3 Tbsp. sugar
- • 3/4 tsp. baking powder
- • 3/4 tsp. baking soda
- • 1/2 tsp. kosher salt
- • 1 1/4 cups buttermilk
- • 1 large egg
- • 2 Tbsp. unsalted butter, melted
- • 1/2 Tbsp. vegetable oil
- • 1/2 Tbsp. unsalted butter, for the pan
Directions
- • Preheat the oven to 375º F.
- • Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
- • Add buttermilk and egg, stirring to combine.
- • Stir in melted butter.
- • Place an oven-safe skillet over medium heat and add vegetable oil and butter.
- • Once the butter is melted and the pan is hot, pour in all of the batter. It should start bubbling and sizzling around the edges right away.
- • Once the bubbles begin to cover the surface, transfer the pan to the oven and cook the pancake until it’s cooked through, usually about 5 minutes.
- • Remove the pancake from the oven and flip it over onto a plate and enjoy.
