These are crispy around the edges and soft in the middle. The main recipe makes one serving (about three pancakes). For the original four-serving recipe, see the Notes section.
- 1/2 C flour
- 1 T sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 to 1/2 tsp salt
Mix the dry ingredients in a medium bowl.
- 3/4 C buttermilk
- 1 T melted butter
Stir in the wet ingredients. Some lumps are okay.
- oil or butter
Fry in oil or butter in a frying pan or on a griddle. These are ready to flip when they're set around the edges but the center is still wet. Fry until golden brown on both sides. Serve with butter or jam or syrup or anything, really.
This is a New York Times recipe that I cut down from four servings to one while I was home alone. The original had two eggs. I tried it with one egg, but found that too eggy. If you like eggs better than I do, use 1/2 cup of buttermilk and 1 egg.
For reference, here are the original (four-serving) quantities. The dry:
- 2 C flour
- 3 T sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/4 tsp salt
And the wet:
- 2 1/2 C buttermilk
- 3 T melted butter
- 2 eggs
Like all two-faced pan things, these can (and should!) be flipped airborne. But this can be a bit tricky, 'cause they're ready to flip before they're completely solid. Practice catching them gently to avoid splattering on impact.