- Prep: 10 min
- Cook Time: 4 min
- Total: 14 min
- Serving: Makes 8, 3-inch pancakes
There is such a difference in taste when pancakes are made from scratch. This family favorite can easily be doubled if you are serving a large crowd.
- 1 cup unbleached all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon table salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg, separated
- 2 tablespoons unsalted butter, melted
- vegetable oil or butter (for brushing griddle)
- In a medium-sized bowl, mix the flour, sugar, salt, baking powder and baking soda with a wire whisk.
- In a separate bowl, add the buttermilk and milk, and mix to combine.
- In a small cup, combine the egg yolk with the melted butter and then pour into the buttermilk mixture, stirring to well.
- Pour the buttermilk mixture into the flour mixture and stir until just combined. Do not over mix.
- Heat a large skillet over medium heat and brush the bottom of the pan with some oil or butter.
- Pour about 1/4 cup batter into the skillet per pancake, making about 2 or 3 pancakes at a time. When small bubbles start to form on the top of a pancakes and the bottom begins to lightly brown, flip and cook for an additional 1-1/2 minutes. If pancakes start to stick, add more butter or oil to the pan.
- Place cooked pancakes on a plate and top with a pat of butter and a drizzle of maple syrup. Serve immediately.