Every household needs a go-to pancake recipe, one that goes with any topping combination, and can be made in a jiffy. This is my favourite weekend brunch recipe, the one I rely on for those weekend mornings when I'm feeling nest-y and home-y, in the mood for creating a beautiful and relaxing spread. Technically, this is a buttermilk pancake recipe, except it doesn't require actual buttermilk since that's not an ingredient that I keep readily available in my fridge, and I assume the same goes for all of you... Hooray for no more buttermilk cartons wasting away in the back of our fridges! Instead, my recipe uses run-of-the-mill milk with a splash of white vinegar to create the acidity necessary to create fluffy, delicate, pancakes. Use this recipe whenever you're craving a sweet stack of goodness, and feel free to customize them by adding a handful of blueberries or chocolate chips - make them your own!
Makes approx. 8 pancakes
Ingredients
| 1 C | buttermilk |
| 1 1/4 C | all-purpose flour |
| 1/2 tsp | sea salt |
| 1 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1-1/2 Tbsp | sugar |
| 1 | large egg |
| 1 tsp | vanilla |
| 2 Tbsp | unsalted butter, melted |
| canola oil, for cooking pancakes |
Directions
- Preheat oven to 200°. Line a baking tray with a wire rack or a layer of paper towels.
- To a mixing bowl or measuring cup add flour, salt, baking powder, baking soda, and sugar. Whisk to combine.
- To another mixing bowl add the buttermilk, egg, vanilla, melted butter, and milk. Whisk together until fully combined.
- Add the dry ingredients to the wet and stir with whisk to combine - it's fine if a few small lumps remain. Let batter sit 5 to relax before cooking - this makes for tender pancakes.
- Heat a non-stick or cast-iron pan, or a griddle over medium-low heat. Once heated, add a thin layer of oil to the pan and swirl to evenly coat. Spoon 1/4 cup of batter per pancake. Be sure to leave space around each for easy flipping. Cook on first side until small bubbles form on the surface, about 1.5-2 minutes. Then flip and cook another 1.5-2 minutes until cooked through and golden brown on both sides. Add more oil to the pan as needed in between batches, and keep an eye on the heat - every stove is different and you may have to increase/decrease the heat accordingly. Transfer cooked pancakes to prepared baking tray and hold warm in preheated oven until serving. Serve hot, and top any way you're craving.
**NOTE* If you don't have buttermilk: To a measuring cup or small bowl add 1 cup milk and 1 tablespoon vinegar. Let stand 10 minutes. Don't mind if it curdles a little, it's all part of the faux-buttermilk-making process.
