Here is a simply excellent pancake recipe: fluffy, deeply flavored, appropriate for the weekday rush or the weekend splendor. This is a basic recipe, but it lends itself to all sorts of variations. Try swapping in different flours or mixing in some berries or chocolate chips. This recipe has more salt than the average pancake recipe, but it results in sensational cakes that will turn out to be your favorite breakfast treat. Read on to learn how to vary the recipe with alternative flours and mix-ins.
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2 cups all-purpose flour
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3 tablespoons sugar
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1 ½ teaspoons baking powder
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1 ½ teaspoons baking soda
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1 ¼ teaspoons kosher salt
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2 ½ cups buttermilk
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2 large eggs
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3 tablespoons unsalted butter, melted
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Vegetable, canola or coconut oil for the pan
1.
Heat the oven to 325 degrees. Whisk flour, sugar, baking
powder, baking soda and kosher salt together in a bowl. Using the whisk, make a
well in the center. Pour the buttermilk into the well and crack eggs into
buttermilk. Pour the melted butter into the mixture. Starting in the center,
whisk everything together, moving towards the outside of the bowl, until all
ingredients are incorporated. Do not overbeat (lumps are fine.) The batter can
be refrigerated for up to one hour.
2.
Heat a large non-stick griddle or skillet, preferably
cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the
skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup
batter into the skillet. If you are using a large skillet or a griddle, repeat
once or twice, taking care not to overcrowd the cooking surface.
3.
Flip pancakes after bubbles rise to surface and bottoms brown,
after about 2 to 4 minutes. Cook until the other sides are lightly browned.
Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in
heated oven until all the batter is cooked and you are ready to serve.
Because of their manageable size
and unfussy cooking method, pancakes are the perfect place to experiment with
the flour itself. Swapping in different flours, like buckwheat or coconut, with
some of the all-purpose flour will change the pancake’s texture and taste in a
delightful way. A good rule of thumb for most alternative flours is to
substitute 25 percent of the flour, which, if you go by our master recipe
above, is 1/2 cup.
BUCKWHEAT FLOUR Because the flavor of buckwheat is so
assertive, a little bit goes a long way. Substitute 1/4 cup flour here. These
deeply earthy pancakes are decidedly a little bit more “adult” and especially delicious
with warmed honey and flaky salt.
COCONUT FLOUR Very mild in flavor, naturally sweet coconut
flour will give you a softer, more delicate pancake without tasting like a
bottle of sunscreen. These are clearly destined for banana pancake hall of fame.
CORNMEAL The classic cornmeal pancake will have a little more
than 25 percent in the mix, but even a small amount is still enough to lend
some sweetness and welcomed texture. Both white and yellow cornmeal can be
used. This flour is an obvious match made in blueberry pancake heaven.
GLUTEN-FREE FLOURS Of all the gluten-free flours on the market,
Bob’s Red Mill All-Purpose blend works best here. Its main ingredient is
chickpea flour, the darling of the gluten-free world, which behaves more like
all-purpose flour. It does have a relatively assertive (but not unpleasant)
flavor, and works far better for pancakes than a gluten-free option like rice
flour, which will give you a gummy texture. If going gluten-free, use 2 1/2
cups of flour.
OAT FLOUR One of the trendier alternative flours out there, oat
flour is just finely ground oats. Adding a bit to the batter is like stealthily
giving your decadent breakfast a little protein boost without interfering with
its flavor. It’s surprisingly delicious with chocolate.
WHOLE-WHEAT FLOUR For something a little more wholesome and deeper in flavor, splurge for a bag of the nice freshly milled stuff to let the nuttiness of the wheat shine through. Whole-wheat pancakes are best eaten minimally adorned with some warm maple syrup and lots of extra butter.