Pancakes jumped into my cooking repertoire in January of 2020. In 2019 I had attended a culinary boot camp, and some time afterward, one of our chef instructors, Max Hull, published his grandmother’s recipe. Hook, line, and sinker!!!
Before you get started, a kitchen scale makes this an easy, one dish recipe. I totally recommend it.
INGREDIENTS
145 grams all-purpose flour
15 grams sugar
8 grams baking powder
3 grams baking soda
2 grams salt
55 grams (1 large) egg
350 grams buttermilk
25 grams cooking oil
DIRECTIONS
Place a large mixing bowl on a kitchen scale, and tare the scale to zero.
Measure the dry ingredients into the bowl, making sure to tare to zero after each addition. Whisk the dry ingredients to combine.
Make a well in the middle of the dry ingredients, and measure the remaining ingredients into the bowl, making sure to tare to zero after each addition.
With the wet ingredients in the well, use a rubber spatula to combine with the dry ingredients, combining until just mixed. There will be lots of small lumps in the batter.
Using a 2 or 4 ounce ladle (depending on size preference), pour the batter onto a dry, preheated, non-stick griddle. Flip the pancake once you see set bubbles around the edge, and the batter looks dry for about 1/2″ in from the outer edge. After flipping, the second side requires about 3/4 the time of the first side to be ready.
Remove to a plate, top with butter, and enjoy!!!
never 2 old 2 start cooking 