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A perfect pair: Pancakes and Sunday mornings

  • Wesley Blixt spends his Sunday mornings with newspapers and a stack of fluffy pancakes accompanied by whatever fruit is in season locally. For the Recorder/Wesley Blixt

  • BLIXT



For the Gazette
Saturday, August 18, 2018

I didn’t grow up with perfect pancakes. My mother, for instance, used Bisquick, referred to Fannie Farmer and made terrible pancakes — flat, bland and flaccid.

And, so, I offer this recipe, one that I believe represents the very best in everything pancake. It is inspired, in part, by America’s Test Kitchen at Cook’s Illustrated, with some adaptations.

The Test Kitchen is meticulous in its chemistry, and in this case, it balances baking soda, an alkali, with the acidic buttermilk to create a lovely crisp brown exterior.

Some important notes:

The Cook’s recipe calls for ¼ cup sour cream. We find that whole milk plain yogurt works better. And Greek yogurt is marginally better.

The buttermilk really needs to have a milk fat content of at least 1 percent.

A low protein flour like Gold Metal or Pillsbury is recommended.

Allow the batter to remain lumpy, and then letting it sit for 10 minutes. Don’t skip that.

Ingredients:

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup yogurt
2 large eggs
3 tablespoons unsalted butter
1 to 2 teaspoons vegetable oil

Whisk the dry ingredients together in a medium bowl.

In a second bowl, whisk together the buttermilk, yogurt, eggs and butter.

Pour in the wet ingredients and gently stir until just combined, allowing batter to remain lumpy with a few streaks of flour. Let sit for 10 minutes.

Heat 1 teaspoon of oil in a 12-inch non-stick skillet over medium heat, until shimmering. Carefully wipe the oil from the skillet with a paper towel, leaving a thin film.

Place ¼ cup portions of the batter in the pan in three places, cooking until the edges are set, first side is golden brown and bubbles on the top surface are just beginning to break (2 to 3 minutes). Flip the pancakes with a thin, wide spatula and continue to cook until the second side is golden brown.

Spoon whatever fruit is in season over the pancakes with a dollop of local maple syrup in between.

Refresh your coffee mug.