Buttermilk pancakes are as classic as it gets. Made for over 30,000 years, pancakes have been found in the stomachs of men frozen in the last ice age. They were also very popular with ancient Greeks and Romans, and most traditionally made with a flour and curdled milk, or as we call it today, buttermilk.
- 1 1/2 cups milk
- 1/4 cup white vinegar
- 2 cups flour
- 1/3 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted, plus 1 tablespoon to grease the pan
- 1 tablespoon vegetable oil
- Maple syrup or pancake syrup and butter, to serve
In a small bowl or measuring cup, combine milk and vinegar. Let sit for 10 minutes, or until the milk has curdled.
In the meantime, whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a medium-sized bowl, combine the soured milk, eggs, 1/4 cup of melted butter, and vanilla extract.
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Remember, lumps are okay! Let the batter rest, undisturbed, for at least 5 minutes.
Melt remaining tablespoon of butter and tablespoon oil in a skillet over medium heat.
Pour 1/4 cup of batter into your pan and use a rubber spatula to help even out.
Cook until the top fills with air bubbles, about 2 1/2 to 3 minutes, then flip to cook the remaining side until cooked through and golden, about 1 to 2 minutes more. Remove the pancake from heat and place it on a plate. If you’re finding that the outsides of your pancakes are cooking too quickly, reduce the heat accordingly. Continue until all pancakes are cooked.
Serve immediately with syrup and butter or let cool and freeze.
Recipes and photos from “Pancakes Make People Happy” by Sharon Collins, Charlotte Collins, Courtney Wade. Published and copyrighted by Hatherleigh Press.