Recipe adapted by Shuna Fish Lydon from Marion Cunningham's "The Breakfast Book."
- 1 cup Buttermilk
- 2 Large eggs
- 3 Tablespoons unsalted butter melted
- 1 cup all purpose flour
- 1/2 teaspoon Kosher salt
- 1 teaspoon baking soda sifted
- Put the buttermilk, eggs and melted butter into a mixing bowl. Whisk to combine thoroughly.
- In another large bowl whisk together flour, salt and sifted baking soda. Make a "well" in center.
- Pour the buttermilk mixture into the center of the "well" and stir until combined, but do not over mix-- a few lumps are ok.
- Heat up a cast iron skillet slowly until medium hot. I place my hand over the surface of the pan, hovering near an inch over the surface. If I feel heat radiating out, it's ready.
- Melt a small pat of butter in skillet. If the butter immediately browns, turn heat down.
- Scoop large dollops of batter into prepared pan. Do not crowd pancakes; you will need room to flip them.
- When bubbles form across the entire surface, flip pancakes. Pancakes should only be flipped once.
Tips/TechniquesIf you like a fluffier pancake add 1/4 teaspoon more baking soda. If you want a butterier pancake, add 1 tablespoon more melted butter or decrease the flour to 3/4 Cup. If you like an even flatter pancake than me, add 1/4 Cup more buttermilk or whole milk. If you want your pancake to be sweet before you slather it with maple syrup or your favorite marmalade, add 1 Tablespoon of sugar to the batter.