Summerbrings a lot of leisurely mornings, and I love to start the day with a bigstack of pancakes. But I’ll admit it: I’m a pancake snob. They have to belight, fluffy, and flavorful or I’ll pass. When I found this pancake recipe Iwas hooked: fluffy, not-too-sweet pancakes that everyone goes wild for. (Therecipe is from one of my favorite cookbooks, Staffmeals from Chanterelleby David Waltuck, chef of the now-defunct Chanterelle restaurant in New YorkCity.) While making pancakes from a mix is certainly easier, it only takes anextra ten or so minutes to make them from scratch and the results are farsuperior. One tip: double this recipe if you’re serving more than 2 to 3people; they fly off the plate! Also, if you like blueberry pancakes, fold in 1cup fresh blueberries into the batter just before cooking.
- 1¼cups all-purpose flour
- 1tablespoon sugar
- 1teaspoon sugar
- ½teaspoon baking soda
- ¼teaspoon baking powder
- 5tablespoons unsalted butter, melted and cooled
- 1large egg, separated
- 2/3cup buttermilk
- 1/3cup milk
- Canolaor other vegetable oil, for greasing the griddle
- Maplesyrup, for serving
1.Place the flour, sugar, salt, baking soda, and baking powder in a medium-sizemixing bowl and stir to combine.
2.Place the melted butter and the egg yolk in a small bowl and whisk to blend.Add the buttermilk, milk, and egg white and whisk thoroughly to combine.
3.Pour the egg mixture into the dry ingredients and mix until combined, but donot overwork. The batter should be quite thick and lumpy.
4.Heat a griddle over high heat until very hot (a drop of water should sizzle oncontact). Lightly grease the griddle with a small amount of oil, then lower theheat to medium. Using a ¼-cup measure, pour the batter onto the griddle. Don’tcrowd the pancakes; you want the batter to spread comfortably, leaving enoughroom between cakes to be able to turn them easily.
5.Cook the pancakes until they begin to firm up and bubbles appear on the surface(watch closely; sometimes the cakes firm up before the bubbles show up), 2 to 3minutes. Use a spatula to lift a pancake to check its bottom side; if it’snicely browned, slide the spatula all the way under and flip the cake. Checkall pancakes before flipping.
6.Continue cooking the pancakes until the second side is nicely browned, about 1minute more.
7.Serve the pancakes immediately with the syrup, if desired.
Makes eight 3 1/2-inchpancakes