Do you have any cookbooks that automatically open to the most-used page? That page is, by now, splattered, creased, stained and yellowed. I have a book like that. It was one of my first cookbooks. I think I got it in college. The Best Recipe by the editors of Cook’s Illustrated magazine. They have since come out with a newer version, but this old one suits me just fine. Over the years, I’ve used it nearly as often as The Joy of Cooking, both of which I keep in the “reference book” section of my cook-book shelf. It’s a great resource for figuring out how to cook because they include lengthy explanations of their trials and errors in coming to the final recipe. Honestly, I don’t often use it for savory recipes, but they do an awfully good job with the sweet stuff!
So anyway, this is my favorite pancake recipe. I keep trying others, hoping to find something even more magnificent, but so far, nothing measures up. I just love this one! Plus, I can whip them up in the time it takes the griddle to heat, making a pancake breakfast, easy Monday morning- fare. (Monday is my week-end, mind you…)
My favorite pancakes (with blueberries, if you’d like!) barely adapted from The Best Recipe by the editors of Cook’s Illustrated magazine
serves 2 hungry adults
I like to give my griddle a full 5 minutes to heat up over medium-low heat. This ensures more even cooking once the batter is ready to go. Also, I like to use a combination of oil and butter for frying the pancakes- the butter is tastier, and the oil helps to keep the butter from burning.
- 1 cup all-purpose flour
- 2 teaspoons white sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 egg, separated
- 2 Tablespoons unsalted butter, melted and cooled
- butter and pure olive oil or vegetable oil for brushing griddle
- about 1 cup blueberries (optional)
Place a griddle or large saute pan over medium-low heat to warm through as you measure the batter ingredients. Heat the oven on the lowest setting, and place an oven-proof platter large enough to hold all the pancakes in the oven to keep warm.
In a medium bowl, combine the flour, sugar, salt, baking powder, and baking soda, whisking to combine.
In a separate small mixing bowl, whisk the egg white until it forms stiff peaks (it really only takes a minute or two to do it by hand!) Set aside.
Pour the buttermilk and milk into a 2-cup Pyrex measuring cup or small bowl. Stir the egg yolk into the cooled, melted butter, then whisk the yolk mixture into the buttermilk mixture. Dump the buttermilk mixture into the dry ingredients all at once, and whisk until just combined. (If using blueberries, stir them in now.) Using a plastic spatula, gently fold the whipped egg white into the batter.
Pour a Tablespoon or so of oil into the pan and add about 1/2 Tablespoon of butter. Spread the fat around so that it coats the pan. Using a 1/4-cup measure, pour the batter into the pan, to make as many pancakes as will fit. When the bottoms are golden and bubbles are visible in the surface, flip, and cook until the other side has become golden and the center of the pancake bounces back when lightly pressed. Place the cooked pancakes on the warm platter in the oven, and repeat, adding more oil and butter to the pan as needed until the batter is gone.
Serve with warm syrup! Yum!