OK, so our family has been eating buttermilk pancakes every Sunday for most of the winter so that we could test drive all of the "Best" recipes out there. I am happy to report this is the best recipe we have tried, and who does it come from? None other than your friend - Betty Crocker!
Buttermilk Pancakes - adapted from Betty Crocker Cookbook
Makes 9 4-inch pancakes
1 large egg
1 cup all-purpose flour
1 cup buttermilk
1 Tbsp brown sugar
1 Tbsp coconut oil
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1. Beat egg in medium bowl with hand beater until fluffy. Beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1-2 tbsp milk. Let the batter rest for 30 minutes (this is key and what makes the pancakes super fluffy!)
2. Heat griddle or skillet over medium heat or to 375 degrees. (To test griddle, sprinkle with a few drops of water, if bubbles jump around, heat is just right.) Grease griddle with butter or non-stick cooking spray.
3. For each pancake, pour slightly less than 1/4 cup batter from bowl onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown.