My Fucking Favorite Buttermilk Pancakes

Oh lawdy it's Sunday morning. Are you gonna praise Jesus or these damn pancakes?? Props to my mom for sharing this recipe with me. She's a beast. I seriously don't care if these aren't your favorite pancakes because they're my fucking favorite pancakes. My European & Brazilian friends wanted to know what American pancakes taste like, and here they are!

Note: If you're not going to eat these pancakes within 5 minutes of frying them, don't make this recipe! I'm serious! They truly taste best within the first 5 minutes but afterwards the flavor diminishes a lot.

The recipe is here, and pictures of the process are below:

Ingredients:

• 1 cup all purpose flour (150 g)

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 cup buttermilk, or kefir (247 g)

• 2 Tbsp. salted butter (28 g), melted and cooled to room temperature

• 1 large egg

• Vegetable/canola oil for the pan

Toppings (your preference):

• Butter

• Powdered Sugar

• Fruit/jam/whipped cream

• Maple Syrup or American Syrup

Directions:

1. Melt the butter and let cool to room temperature.

2. Preheat a pan or griddle on 375°F or medium heat.

3. in a medium bowl whisk together the flour, baking soda, baking powder, and salt.

4. Quickly whisk together the butter, egg, and buttermilk so the butter doesn't solidify.

5. Add the wet ingredients to the dry and mix well until it's slightly lumpy but pourable (see video below).

6. Pour a little oil in the pan/griddle and spread around.

7. If this is your first time making pancakes, I recommend cooking 1 at a time if using a pan.

8. Pour 1/3 cup of batter into the pan, spreading it out a bit. The batter should sizzle when it hits the pan, otherwise it's not hot enough.

9. Cook for about 3-4 minutes or until most of the bubbles that rise to the surface pop and it's golden brown on the bottom, and flip.

10. Use a butter knife to butter the golden side and cook another 1-2 minutes. Remove from the pan.

11. Continue making pancakes, adding a bit more oil to the pan if necessary.

12. Serve fresh!

13. Makes 6 pancakes (2 servings).

A note on pans: If you're cooking for a family and making pancakes regularly, I recommend investing in a griddle. Griddles are seriously the best things to make pancakes on! Also, if you do use a pan on the stovetop, avoid 100% nonstick ones, ones that are less non-stick hold onto to the oil better and fry the pancake better.

A note on cooking times: Don't rush, or go to slow with cooking the pancakes. If you rush they can burn or have a wet middle. If you cook too slow they can get too spongy and taste very eggy.

These are all the ingredients (excluding oil for frying).

First melt the butter and let it cool to room temperature.

Whisk together the flour, salt, baking soda, baking powder.

Then whisk together the cooled butter, buttermilk, and egg.

Add the wet ingredients to the dry and start whisking together until you get a loose and slightly lumpy batter. Next image:

This is the texture and viscosity the batter should have.

Pour the batter into the oiled pan/griddle and spread it around.

You'll know they're ready to flip when most of the bubbles have popped and the bottoms are golden brown.

Butter the top side after flipping.

OH YEAH

Basically porn.