Buttermilk Pancakes

After trying a lot of other recipes, I finally made pancakes I loved based off this recipe.

Pancakes alone are too much carb-loading. Adding pork sausages, beans, full-fat yogurt with chia seeds, and/or eggs help balance the meal out.

For best results cook as soon as possible after mixing. I've heard adding a little baking powder will spruce up old batter, but I haven't tried.

This makes enough pancakes for four people when served with sides. I have not yet tried halving it.

Ingredients

Dry:

• 1.5 cups flour
• 90ml (heaping 1/3 cup) Saco buttermilk powder
• 1 tsp baking soda
• 1 tsp baking powder
• Pinch salt

Wet:

• 1 large egg
• 2 tbsp unsalted butter
• 1/4 cup sugar
• water

Equipment

• Electric griddle

Dry:

• Large mixing bowl
• Wire whisk
• 1/2 cup, 1/3 cup, and tsp measuring spoons

Wet:

• 2 cup liquid measuring cup
• Fork

Instructions

1. Start griddle and set to 350 degrees F.

2. In liquid measuring cup, gradually melt unsalted butter in microwave while proceeding with the next step. (It'll explode if you heat it to melted in one go on high and don't want it too hot for mixing with the egg).

3. Whisk flour, buttermilk powder, baking soda, baking powder, and salt in a large bowl.

4. Start your side dishes.

5. Crack an egg into the liquid measuring cup and use the fork to whisk together with butter. Add sugar then 1.5 cups water to same measuring cup which will bring it to about 2 cups; go to 1-3/4 cup (or even less!) for fluffier pancakes. Stir again.

6. Pour liquids into the mixing bowl and scrape out with the whisk. Whisk gently until barely mixed; should still see a few bits of dry flour if done correctly.

7. Pour batter from 30 cm above the griddle (helps the thick batter spread out into a pancake shape).