Perfect Pancake

Perfect Pancake

September 13, 2017

Prep: 10 min

Cook: 5 min

Total: 15 min

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We've been on a quest for the perfect pancake for quite some time. You be the judge, but we feel this recipe = mission accomplished!

By: A Wholesome New World

Ingredients

• 1 cup flour
• 2 TBSP sugar
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 1 cup buttermilk
• 1/4 tsp vanilla
• 1 egg
• 4 TBSP melted unsalted butter

Directions

• Step 1 Melt the butter first, in the microwave for 45 seconds. Place it in the fridge for 3 minutes to cool slightly.
• Step 2 Mix together dry ingredients in a bowl. In a separate bowl, mix together the wet ingredients.
• Step 3 Add liquid ingredients into the bowl with the dry ingredients, slowly letting it seep in as you stir.
• Step 4 Then heat your griddle to medium-high (375 degrees). Butter the grill, then pour the batter into desired shape. Add toppings in this step if you choose (blueberries, chocolate chips etc).
• Step 5 Once the batter starts to bubble (about 2 min), flip the pancake. Then press down lightly with the spatula on top. The second side should cook slightly faster, about 90 seconds at most.
• Step 6 Top with powdered sugar and serve with fresh fruit or bacon.

Marc is the breakfast man so he set out to master the perfect pancake from scratch.  And let me tell you, this was a labor of love, but he was determined to find the right combination and proportions of ingredients to make this our own.  I grew up on Bisquick, which always suited me just fine, but there is something about a truly homemade pancake that just elevates it to the next level.  You know the kind of pancakes I’m talking about.  The ones that you’re always eyeing at that farm-to-table brunch spot – somehow they are beyond fluffy but yet still so luscious.

The first time we set out to experiment with this recipe, we didn’t have buttermilk, so we used our buttermilk hack of vinegar and milk (see the bottom of this recipe for cauliflower mash).  Still, the pancakes didn’t turn out that sweet (not that they should be overpoweringly sugary sweet, but you want some sweetness to the batter). So back to the drawing board.

The next weekend we tried again.  Marc studied other recipes and changed some things up, first and foremost we ensured that we actually used real buttermilk instead of our buttermilk substitute.  After making the first batch, we realized they were coming out a little thicker than we wanted, so Marc added extra melted butter, since the butter seems to neutralize the taste of the egg.  This iteration did the trick.  We ended up with a pretty darn perfect pancake and it was as easy as pie (well, pancake)!

The nice thing about this recipe is that you can tailor it to the type of fluffiness you prefer.  If you want a more eggy fluffy pancake, you should only use 2 TBSP butter.

Finishing touches:

You also can’t go wrong with chocolate chips and a side of bacon…  Pancakes on steroids, yes please!

And don’t forget the purest of maple syrups, from Amanda’s home state: