Breakfast · Serves 4
Saturday Morning Pancakes
Every Saturday, without fail, for twenty-two years
The recipe never left his head and he refused to put it on paper. My sister and I took notes from the doorway one morning. He reviewed what we'd written later and said only: 'Needs something.' We still don't know what.
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1¼ cups buttermilk
- 1 large egg
- 3 tablespoons butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 1 teaspoon yellow mustard
Method
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk buttermilk, egg, melted butter, vanilla, vinegar, and mustard.
- Pour wet into dry and fold gently until just combined. Lumps are fine — expected, even.
- Rest the batter 5 minutes without touching it. Not optional.
- Heat a griddle or skillet over medium-low. Grease lightly with butter.
- Pour ¼ cup batter per pancake. Cook until bubbles form across the surface and edges look set.
- Flip once and cook 90 more seconds. Keep warm in a 200°F oven while finishing the batch.
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