The Best Pancakes You’ll Ever Eat

July 12, 2010 | By | Comments (0)

brings a lot of leisurely mornings, and I love to start the day with a big
stack of pancakes. But I’ll admit it: I’m a pancake snob. They have to be
light, fluffy, and flavorful or I’ll pass. When I found this pancake recipe I
was hooked: fluffy, not-too-sweet pancakes that everyone goes wild for. (The
recipe is from one of my favorite cookbooks, Staffmeals from Chanterelle
by David Waltuck, chef of the now-defunct Chanterelle restaurant in New York
City.) While making pancakes from a mix is certainly easier, it only takes an
extra ten or so minutes to make them from scratch and the results are far
superior. One tip: double this recipe if you’re serving more than 2 to 3
people; they fly off the plate! Also, if you like blueberry pancakes, fold in 1
cup fresh blueberries into the batter just before cooking.


Half-Inch-High Buttermilk

  • cups all-purpose flour
  • 1
    tablespoon sugar
  • 1
    teaspoon sugar
  • ½
    teaspoon baking soda
  • ¼
    teaspoon baking powder
  • 5
    tablespoons unsalted butter, melted and cooled
  • 1
    large egg, separated
  • 2/3
    cup buttermilk
  • 1/3
    cup milk
  • Canola
    or other vegetable oil, for greasing the griddle
  • Maple
    syrup, for serving

Place the flour, sugar, salt, baking soda, and baking powder in a medium-size
mixing bowl and stir to combine.

Place the melted butter and the egg yolk in a small bowl and whisk to blend.
Add the buttermilk, milk, and egg white and whisk thoroughly to combine.

Pour the egg mixture into the dry ingredients and mix until combined, but do
not overwork. The batter should be quite thick and lumpy.

Heat a griddle over high heat until very hot (a drop of water should sizzle on
contact). Lightly grease the griddle with a small amount of oil, then lower the
heat to medium. Using a ¼-cup measure, pour the batter onto the griddle. Don’t
crowd the pancakes; you want the batter to spread comfortably, leaving enough
room between cakes to be able to turn them easily.

Cook the pancakes until they begin to firm up and bubbles appear on the surface
(watch closely; sometimes the cakes firm up before the bubbles show up), 2 to 3
minutes. Use a spatula to lift a pancake to check its bottom side; if it’s
nicely browned, slide the spatula all the way under and flip the cake. Check
all pancakes before flipping.

Continue cooking the pancakes until the second side is nicely browned, about 1
minute more.

Serve the pancakes immediately with the syrup, if desired.

Makes eight 3 1/2-inch


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