Old-Fashioned Buttermilk Pancakes
The sweet tang of buttermilk makes this morning favorite worth getting up for.
INGREDIENTS | YIELDS 10–12 PANCAKES
- 1½ cups all-purpose flour
- 2½ teaspoons baking powder
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 3 eggs
- 2 tablespoons canola oil
- 1½ cups buttermilk
- 1 teaspoon vanilla extract
In a large bowl, sift together flour, baking powder, sugar, and salt. Set aside.
In a second bowl whisk together eggs and oil until light and airy, then add buttermilk and vanilla. Pour wet mixture into dry and mix briefly, until just combined. Set aside to rest 10 minutes.
Preheat griddle over medium heat. Sprinkle a few drops of water on the griddle. when they sizzle and evaporate, it is ready. Ladle batter out in half-cup puddles, and cook until bubbles appear on surface, about 1 minute. Flip and cook 1 minute on the opposite side, until firm in the center.
Keep pancakes warm in a low oven and repeat with remaining batter. Serve with syrup, butter, or jam.
Cast iron holds heat well, and even over a low flame it will continue to heat up during prolonged cooking. If the pancakes are browning too fast, turn down the heat, wait about 5 minutes, then resume cooking. If your griddle is well seasoned, food will not stick. If, however, it has been washed with soap or scrubbed hard, the seasoning will have been removed, and it will benefit from a light coat of oil as it heats up for the first batch.