Best ever pancakes

I’ve been making pancakes for years and I’ve never really thought they were that great. I much preferred leaving it to the professionals at Pancakes on the Rocks or any other venue that can flip a decent batter. It was AT’s birthday yesterday and I was determined to make us the best damn pancakes this side of the equator. I researched a little and settled on a recipe that I thought looked easy enough and pinched some advice from the Pioneer Woman. And ladies and gents, I do believe I can offer you the best pancake recipe ever. ‘Best’ because they’re not too hard to make and the results are spectacular. The secret, I learned, is to not over mix the batter. You must stir only to combine and the mixture must be lumpy. I know this sound counter-intuitive, but trust me – it works. I was not happy about pouring lumpy batter onto the hot plate, but my fears were unfounded when they cooked up to be golden rounds of pancake perfection that were light as air.

I know most people don’t have buttermilk lying around, so if the mood strikes and you find yourself without buttermilk, then you can easily make it yourself. I have tried this myself, and was thoroughly impressed with the results. Pour a cup of milk into a jug and stir in 1-2 tablespoons of lemon juice or white vinegar and a pinch of cream of tartar if you have some (but you can do without). Leave for ten minutes or so, until milk curdles.

Now there is nothing stopping you from making your own pancakes. I found this particular recipe on who found the recipe in a magazine for Robie’s Buttermilk Flapjacks from Robie’s Country store in New Hampshire. I have reduced the salt content from the original recipe from 1 tsp to 1/4tsp…because I found them a tad salty, but that was the only change.

Robie’s Buttermilk Pancakes Recipe

Combine the dry ingredients in a bowl, whisk, set aside:

2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp baking soda
1/4 tsp fine salt

Combine the wet ingredients in a second bowl, whisk:

2 cups buttermilk
4 tbsp melted butter
1 tsp vanilla extract
2 beaten eggs

Add the wet ingredients to the dry and whisk until just combined – and still lumpy. Fry in a pan with butter.