The Greatest Pancake Recipe of All Time
Recipe Overview
Overview
This pancake recipe is a game changer, combining the richness of buttermilk with a hefty dose of butter for a truly indulgent breakfast. The method emphasizes the importance of not overmixing the batter, which is crucial for achieving that perfect fluffy texture. The use of both baking powder and baking soda ensures a light and airy pancake that rises beautifully on the griddle.
One of the standout features of this recipe is the clever tip to use a thick batter, which might seem counterintuitive but results in pancakes that are both fluffy and substantial. The golden brown crust adds a delightful crunch, making each bite a satisfying experience. The addition of salt and sugar balances the flavors perfectly, enhancing the overall taste without overpowering the buttery goodness.
For those looking to elevate their pancake game, this recipe also offers a fun twist by suggesting how to repurpose leftover pancakes into a delicious breakfast sandwich. Layering pancakes with sausage and cheese creates a hearty meal that’s perfect for brunch or a special breakfast treat. Overall, this recipe is not just about making pancakes; it’s about creating a memorable breakfast experience that you’ll want to share with family and friends.
Recipe Details
Steps & Tips
Melt 140 G of butter in a pan over low heat.
In a medium bowl, combine 600 G of all-purpose flour, 12 G of salt, 60 G of sugar, 2 G of baking soda, and 25 G of baking powder.
Whisk the dry ingredients until evenly mixed.
In a second bowl, combine 900 G of buttermilk and four large eggs.
Tip: If you can't find buttermilk, combine sour cream with water to mimic its flavor.
Pour the wet mixture into the dry mix and carefully fold to combine.
Stream in half of the melted butter and fold it in gently.
Drizzle in the remaining melted butter and fold everything together for 20 to 30 seconds.
Tip: Don't over mix the batter; lumps are a sign of a properly mixed pancake batter.
Preheat your cooking surface to 350 to 375 F.
Use a 4 oz scoop to drop batter onto the preheated surface.
Swirl the batter around to help flatten it out.
Cook the pancakes for 3 minutes on the first side.
Flip the pancakes and cook for another 2.5 to 3 minutes on the other side.
Poke the pancakes in the middle to check if they are cooked through.
Serve immediately or keep warm in the oven on a wire rack.
Tip: To keep pancakes warm while serving, place them in the oven on a wire rack.
Drop a 4 oz scoop of batter into two medium-low heat non-stick pans.
Tip: Avoid using fat to cook pancakes to prevent them from becoming greasy.
After 3 minutes, flip the pancake in the non-stick pan.
Drop one pancake onto a warmed plate and add room temperature salted butter between layers.
Add another pancake on top and a pad of softened butter on top.
Top a crisped pancake with a cheesy sausage patty and a fried egg, then add another pancake on top.
Drench the breakfast sandwich in maple syrup.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using buttermilk in pancakes adds a tangy flavor and helps create a fluffy texture.
- •Overmixing pancake batter can lead to chewy pancakes due to gluten development.
- •Resting the batter allows the flour to hydrate and can improve the texture of the pancakes.
- •Cooking pancakes on a preheated non-stick surface ensures even browning and prevents sticking.
