Here’s my own recipe for the best, most un-Denny’s-like pancakes you’ve ever tried, plus complete tips on how to get them to turn out perfectly.
Cooking tips: I highly recommend a griddle pan instead of a frying pan. The one I have had great success with is a Calphalon round nonstick griddle pan—the one with all of the little raised bumps on it. Don’t oil it. You would think that doing this would create a terrible mess, but with this pan that’s not the case; and the lack of oil means your kitchen won’t wind up as smoky. I think this pan was around $20 at Target or a similar store.
Turn the burner on under your griddle—to medium—before starting to mix the ingredients. This helps you avoid throwing the first batch out, which usually happens when the pan isn’t hot enough, or when an impatient cook turns the burner up to eight. Give it plenty of time to heat thoroughly at medium heat.
Ingredients:
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/2 cups buttermilk
- 1/4 cup milk
- 3 tablespoons vegetable or canola oil
- Two large eggs
Directions:
- If you have not already done so, thoroughly heat a clean, dry nonstick griddle pan over medium heat.
- Whisk dry ingredients together in a large bowl.
- Whisk the wet ingredients together in another large bowl, preferably one with a pitcher edge for pouring.
- Add the dry ingredients to the wet ingredients and whisk gently until combined. Do not overmix.
- Pour or ladle 2–3" puddles of batter onto the griddle.
- Using a thin spatula, turn when bubbles form and just begin to pop on top of the pancakes.
- Pancakes are done when the bottoms are lightly browned.
Serving tips: Since you haven’t oiled the pan, you’ll probably want some butter or a bit of margarine on your pancakes. Real maple syrup is more expensive than Aunt Jemima’s, but tastes much better and is better for you.
Yield: 4–5 servings
Photo courtesy of Lola Rodriguez
