Was quite dissatisfied after the last pancake recipe which took too long to cook and was difficult to tell when it was cooked. I've since renamed that recipe as hotcakes since it's so thick and this one as pancakes since it's much thinner. Generally very happy with this recipe which is also much easier to remember in terms of ingredient ratios. Unlike other pancake recipes, this crumb is decidedly light and fluffy rather than chewy, so the buttermilk definitely makes a difference.
Source: http://www.joyofbaking.com/breakfast/ButtermilkPancakes.html
Ingredients (8*4" pancakes)
1 C flour
1 C (240ml) buttermilk (1C milk + 1 tbsp acid, stir and leave to settle)
3 tbsp (40g) butter, melted
1 tsp baking powder
¼ tsp baking soda
2 tbsp sugar
¼ tsp salt
Method
1) In a bowl, sift in the flour, baking powder and baking soda. Add in the salt and sugar and whisk together.
2) In pitcher, add the melted butter, and egg to the buttermilk.
3) Create a well in the dry ingredients and pour in the wet, whisking gently to incorporate. Don't beat vigorously but some whisking is needed to get rid of the lumps. This produces a thin batter.
4) Into an oiled pan (pour in some oil and wipe off excess with kitchen towel), pour in 1 scoop of batter from 10cm above to produce the round shape. Use medium high heat.
5) Like any pancake, once bubbles appear on the top (about a minute), flip over and cook until the bottom is brown.
6) Serve immediately.
Update: Remade a year later with the addition of banana.
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