Panners

Pancakes are very forgiving. Nothing needs to be too precise. Feel free to eyeball the inputs.

Ingredients

dry:
  • 3/4 to 1 c AP flour
  • 1/4 tsp baking soda
  • 1/2 to 3/4 tsp baking powder
  • 3/4 tsp kosher salt
  • 2 tbsp brown sugar
    • wet:
  • 3/4 c buttermilk
  • 1/4 c whole milk
  • 1 egg beaten
  • 1/2 to 1 tsp vanilla extract
    • other:
  • butter for the skillet

    • Instructions

    1. Mix the dry ingredients thoroughly.
    2. Combine the wet, stirring with the dry until combined.
    3. It is ok if there are some lumps, you don't want to overmix, which can make the pancake a little chewier.
    4. If you have time, let the batter sit, sometimes I'll make it the night before, but there's no need to wait if you're hungry.
    5. Heat the skillet to approximately 50-60% heat and let it get good and hot.
    6. If you sprinkle some water on the skillet, it should dance and sizzle for a second or two before evaporating. If it evaporates right away, it's too hot. Butter the skillet, then ladle on a scoop of batter.
    7. It's ready to flip when you can see the edges start to round and if you lift up an edge, you can see a slight toasty ring forming on the bottom edge. There should also be some bubbles forming on the top of the uncooked side. This is about 2-3 minutes, depending on how hot the skillet is and how big the pancake was poured.
    8. Flip and cook roughly the same time for the other side. The second side usually does not get as good of coloring as the first.