I have been stubborn. I have tried for years to make the perfect pancake recipe without buttermilk. When those random pancake cravings strike, buttermilk is not there in my fridge to save the day. Why try a recipe with buttermilk then? Mixing lemon with milk requires too much thought and I am simply just lazy sometimes.
It’s been a long wait for the perfect pancake recipe. After tens of recipes (it sounds better as hundreds but I’d be exaggerating if I’ve tried hundreds of recipes), I’ve given in and tried buttermilk. This one is worthy of sharing. I’m still reluctant to say it’s the perfect pancake recipe because it’s just so impractical to have buttermilk in the fridge. I just found another recipe that looks promising…and I have to see if it’s better… :)
- 1 1/4 cups all-purpose flour
- 1 egg
- 1 1/4 cups buttermilk
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tbs vanilla
- 1/4 cup cooking oil
- 1 pinch salt
Mix all of the ingredients til combined. Let sit for 10 minutes.
Preheat a skillet over medium heat and melt a little bit of butter in the pan.
Pour the batter by spoonfuls into the hot pan, forming 5-inch circles. When the edges appear to harden, flip the pancakes. The flipped side should be golden brown. Cook the pancakes on the other side until they are also golden brown.
Serve with butter, syrup, jam, compote, whip cream, fruit, or whatever you fancy!