Yes, I know. You’ve heard and read it all: recipes for the world’s best pancakes ever, the super-super fluffy ones and the oh-my-gosh-I-can’t-live-without-them-any-more ones. And they all disappointed you, because they were okay but didn’t keep what they have promised.
So let’s do it the other way round: I hereby promise you a recipe for normal, “fluffy buttermilk pancakes” only and you are the one to tell me (or post it here) that they are just deeeeeeelicious and you are addicted to them from now on ;-)
I found it the easiest way, to combine all the dry ingredients, and to whisk all the wet ingredients in a separate bowl before mixing the dry ingredients into the wet ones (not vice versa). That way, the ingredients combine easier and you won’t find an annoying layer of flour sticking to the bottom of your bowl. The batter should still contain lumps (not too big ones and not too many) but overmixing the batter yields tough pancakes.
Heat up your pan over medium heat. For the pancakes in the pictures I used a non-stick ceramic pan. However, right now I am using a (cheap) non-stick aluminum pan and it works just fine. Since we recently moved into a new apartment from overseas, which means a lot of expenses, some of our kitchen-equipment is still on the cheap side. This will change soon, when this blog turns into a money-making corporate machine ;-)
When the pan is heated up, brush it slightly with clarified butter (ghee), neutral-tasting oil or spray with a nonstick-vegetable spray. Scoop about 3 tablespoons of batter for each pancake onto the pan. Most pans will fit 2-3 pancakes with a 4 inch diameter. Cook them until bubbles show on the surface and the bottom is golden brown, then turn them and cook the other side. Rookies let the first pancake be a trial and use it to tests whether it’s all baked through and if the temperature is right. Ok, I admit, I still do this sometime (and also, it’s the perfect excuse to snack during cooking).
Pancakes are best served immediately. But if you have to, you can keep them warm in the stove or between two plates.
Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to email@example.com User Manu tried our pancake recipe: "I tried your recipe last Sunday morning, and they turned out perfect (even though I omitted the baking soda). And I never eat them without salted butter on top, it's essential. :-)!!"