Buttermilk Pancakes

Yield:

• 4 generous servings

Time:

• 10 minutes

Difficulty:

• Easy

Ingredients

• 2  cups flour (all-purpose or white whole wheat)
• 3  tablespoons sugar
• 1 ½  teaspoons baking powder
• 1 ½  teaspoons baking soda
• 1 ¼  teaspoons kosher salt
• 2 ½  cups buttermilk or yogurt
• 2  large eggs
• 3  tablespoons unsalted butter, melted [or substitute oil]
•  Vegetable, canola or coconut oil for the pan
• ¼ t vanilla extract [optional]

Instructions

1. Heat the oven to 200°F. 
2. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. 
3. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the oil or melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
4. Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
5. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. 
6. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Notes:

• Works best if you let the batter sit at room temperature for 15 minutes. 
• No problem beating eggs separately; cracking eggs into mixing bowl saves cleaning an extra dish.
• Mix the dry ingredients together ahead of time and keep in pantry for a quick breakfast.
• Leftover batter keeps nicely in fridge, though won't rise as much the next day.

Variations:

• Substitute white whole wheat flour for all-purpose [our favorite]

Source: New York Times