Ingredients
-
1
-
1
-
1/4
-
1
-
1/2
-
1
-
1
-
1/4
-
2
-
1
-
-
-
-
-
Directions
Gale Gand’s Buttermilk Pancakes, Adapted from _Gale Gand’s Brunch!_ as reprinted by Ed Levine at Serious Eats
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Steps
|
1
Done
|
In a Large Bowl, Combine Flour, Sugar, Salt, Baking Powder and Baking Soda With a Fork. |
|
2
Done
|
in Another Bowl, Beat the Egg Thoroughly, Then Add Buttermilk, Whole Milk and Melted Butter; Beat to Combine. |
|
3
Done
|
Pour Wet Ingredients Into Dry Ingredients and Combine With a Wooden Spoon. Do not Overmix; It's Fine If It's Lumpy. |
|
4
Done
|
Heat a Griddle or Large Skillet Over Medium Heat. Melt 1 Tsp Butter. (you May Need to Turn Down the Heat After the First Few Pancakes to Prevent Overbrowning; You May Need to Add More Butter from Time to Time If the Pan Gets Dry.). |
|
5
Done
|
Using a Small Ladle or a Pitcher With a Pour Spout, Pour About 3 Tbsp of Batter For Each Pancake, Leaving Space For Them to Spread Out. If Using Blueberries, Scatter a Few Onto Each Cake Right After Pouring. When the Top of the Pancake No Longer Looks Wet, the Holes Are Just Barely Set, and the Underside Is Golden (about 3 Minutes), Flip the Pancake and Cook Until the Underside Is Golden, About 2 Minutes More. |
|
6
Done
|
If not Serving Immediately, Keep Warm in a 200f Oven Until All the Pancakes Are Cooked and Ready to Serve, No More Than 15 Minutes. |
