Somehow this little pancake post became a mini-novel as I began typing the recipe. I wanted to included an egg-free version, using Greek yogurt, that I'd created a couple of years ago. Then I remembered the dairy-free pancakes I made with Isabella's class last year to accommodate a cow's milk allergy. How could I not share these with all of you?
Last note, for now. You can double, triple, quadruple this recipe. Just be sure to shake the container before scooping and sweeping to re-mix the dry ingredients.
Testing grill readiness is easy with this trick. Sprinkle a few drops of water in the pan. When they "dance" across the surface, the pan is properly heated.
Pancakes are ready to be flipped when the edges are set and air bubbles have formed on top. The actual cooking time for each side obviously varies depending on the size.
Wonder if pancakes reheat well? The answer is yes. For really quick mornings, make a double batch on the weekend
and store in a resealable bag or container in the refrigerator. Add one pancake to each slot on your toaster and warm using the next to lowest setting.
For the Mix
1 cup (5.2 ounces) flour
1 tablespoon (16 grams) sugar
1 teaspoon (5 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) sea salt
1/2 teaspoon (1 gram) vanilla powder, optional
To Cook the Pancakes
2 tablespoons (1 ounce) butter, melted plus more to coat the griddle
1 cup (8 ounces/225 ml) buttermilk, plus 1 tablespoon more if you like a thinner pancake
1 large egg
Add the mix ingredients to a medium bowl; whisk to combine. May be prepared up to one month in advance and stored in an airtight container.
To prepare the pancakes, whisk the ingredients together to make sure ingredients are thoroughly combined again. Add to a medium bowl.
In a clean separate bowl, add the melted butter, buttermilk and egg. Whisk together to combine. Pour over dry ingredients. Using a wooden spoon, stir together just until batter has formed and there are no visible streaks of flour—it's okay if there are lumps.
Heat a griddle or skillet over medium heat. Coat with a pat of butter. Add generous tablespoons of batter to the pan. Cook 2 to 3 minutes, until the edges look set and sir bubbles form on top. Flip and cook 1 to 2 more minutes until done.
Serve with fresh preserves, fruit compote or warm maple syrup.
Follow the directions for making buttermilk pancakes, except omit the egg and add 1/4 cup Greek yogurt in its place.
Omit the baking soda and increase the baking powder to 2 teaspoons.
Substitute 6 ounces (3/4 cup) almond milk for the buttermilk.
Substitute 2 tablespoons of vegetable or canola oil for the butter.
Coat the griddle pan with vegetable or canola oil to cook the pancakes.