- 1 cup all-purpose flour
- 3/4 cup buttermilk
- 1/4 cup whole milk
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Vegetable oil (for cooking)
- Combine everything except the vegetable oil in a mixing bowl and whisk lightly.
It's okay if there are small lumps and streaks.
- Heat 2 teaspoons vegetable oil in a 10-inch skillet over high heat. When it is
hot, use a paper towel to wipe away the excess oil, leaving a thin film on the entire
surface. Reduce the heat to medium-high and add 1/4 cup batter for each of 3 pancakes.
Cook until there are bubbles at the edges. Turn with a metal turner and cook the
other side. Continue to cook remaining batter, adding more oil as necessary.
Yield: 10 (3-inch) pancakes
Whole Wheat Pancakes: Decrease flour in Foolproof Pancakes to 3/4 cup and add
1/4 cup whole wheat flour.
Blueberry Pancakes: Drop blueberries onto Foolproof Pancakes batter in skillet.
Banana Pancakes: Slice banana over Foolproof Pancakes batter in skillet.
Pecan Pancakes: Add 2/3 cup chopped toasted pecans to the Foolproof Pancakes
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