- 1 cup of all purpose flour – you can do 1/2 whole wheat, 1/2 all purpose
- 1 teaspoon of baking powder
- 1 tablespoon of sugar
- big pinch of salt (about 1/2 teaspoon)
- 1 egg
- 1 tablespoon of clarified butter or olive oil
- 1 cup buttermilk (or whole milk)
- In separate mixing bowls, mix all dry ingredients together in one bowl and all wet ingredients together in another.
- Add wet to dry and mix until mostly smooth, but do not over mix. Feel free to adjust your milk amount depending on the type of pancakes you want. More milk will result in a wetter mixture and thinner pancakes. Less milk will result in thicker pancakes.
- Heat a cast iron skillet (or non-stick pan) with 1 tablespoon of clarified butter or olive oil. Ladle pancake mixture into the skillet. When you see air bubbles throughout and edges are almost cooked through, flip to cook the other side for about 1 minute.
- Do not over mix, you want to just incorporate the wet and dry ingredients and there are few to no lumps. This helps keep the pancakes light and fluffy.
- Use clarified butter instead of oil if you have time. This makes the pancakes extra rich but for ease I usually use olive oil.
- Use a cast iron skillet. If you cook pancakes as much as I do it is well worth the investment. I use one from Lodge. The skillet helps have an even cooking temperature across the pan, and I find needs less oil to prevent sticking.