the best pancakes ever

There’s really not much to say beyond what the title of this recipe claims. Because it’s not mine, I don’t have to be shy about telling you how true it is–this is the best pancake recipe ever if you like them thick, fluffy, airy, delicious and otherwise awesome.

(See how this recipe fits into a holiday brunch menu!)

The Best Pancakes Ever
(via The Kitchn)
*LS note: If you don’t have buttermilk or only need a little, add 1 tbs of lemon juice to 1 cup of milk and it will curdle in about 10 minutes. But note that if you are making this recipe as part of a holiday brunch menu!), you may wish to buy some since you will use buttermilk in the recipe for the Concord Grape Cornmeal Cake.

5 tablespoons of butter
1-1/4 cups flour
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg, separated
1 cup buttermilk
1/4 cup milk
Canola oil for frying

Melt the butter and set aside to cool for a little bit.

Meanwhile, put the flour, sugar, baking powder and soda, and salt in a medium sized bowl and whisk to combine.

In another bowl, add the yolk from the egg and the buttermilk and the regular milk and whisk until well mixed. Add the butter and whisk.

Add the yolk and milk mixture to the flour mixture and stir until just barely combined. Add the egg white and keep stirring until a thick batter is formed. Do not over mix.

Heat a large skillet over medium heat and film with a neutral oil like canola. When the pan is hot, lower the flame a little and drop the batter by spoonfuls. The batter will spread. When bubbles break on the surface, peek underneath a pancake. It should be golden brown. If so, flip with a spatula and cook the other side.

Remove from the skillet when the second side is done and continue on with the remaining batter.

Hint: If you don’t have buttermilk on hand, you can use plain yogurt instead. Just use about 2/3 cup and thin it with some milk until it reaches the 1 cup mark. (*But see note above.)

Serves 2-4