The Basics - Making the Batter
Buttermilk is, of course, the magic ingredient. It not only adds flavor, but also acid which reacts strongly to the baking soda. This is one of the key reasons for the lightness of the pancake. Just buy one quart every few weeks and keep it on hand. It isn't expensive and it keeps well.
Mixing the Pancakes
Put the Buttermilk, Egg, Melted Butter and Vanilla in a bowl. Whisk lightly. Put the Flour, Sugar, Baking Soda and Baking Powder in a separate bowl. Whisk lightly.
Add roughly half of the dry mix into the wet and whisk smooth, not too long. Add the remainder of the dry mix and barely whisk together. make sure all the flour is mixed in. You don't want to beat this too much as it strengthens the gluten in the flour and makes the pancakes tougher. Don't worry, you can't screw this up; just dont put it in an electric mixer and let it run forever. The batter should not be runny. In fact, it should be fairly thick. If possible, let the batter rest for a few minutes to allow the baking soda and baking powder to perform their magic. This will make for airier pancakes.
Cooking the Pancakes
A simple non-stick fry pan is all you need. Heavier is better as it spreads the heat, pervents burning, and browns the pancakes nicely. Heat the pan on the lowest setting on your stove top as it is easy to burn pancakes. If you have an electric skillet, set it to 325 degrees. By the way, don't try to make it work with a scratched 20 year old camping pan. This has to be a good quality non-stick surface to work well.
Originally Submitted
3/29/2013
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