I’ve been steadily adding to our collective arsenal of breakfast recipes since the birth of DFK. From muffins to cinnamon rolls to waffles and even donuts I can’t stay away from breakfast. I feel that the culinary line is sufficiently blurred when it comes to most breakfast items that I can include them in a baking blog, but let’s be honest, I’d do it no matter what.
I love pancakes. That statement should go without saying since I’ve professed my love for basically all breakfast. But pancakes have a little nook in my heart. It’s impossible not to think of all of the diner breakfasts I had as a kid growing up on the east coast (most often and notably at the Sherwood Diner). Although I’m a big fan of savory breakfast, a side of pancakes is a must for me. I’ll eat healthy when I’m dead.
This pancake is a no frills classic, which is what I think it should be. I’ve never been one for additions, even blueberries (the purest in me is most alive when it comes to the pancake), but you can of course add whatever your heart desires to this recipe to suit your tastes.
The only extra pieces of equipment you might want for making your pancakes are a good, wide spatula (which has many uses) and a sheet pan with a glazing rack on it. I use the pan and rack to keep my pancakes warm while making a large batch (just keep your finished pancakes on the rack in an oven around 225-250F to hold them before serving).
To me, the most important aspect of a good pancake is the cooking surface. Personally, I feel that cast iron is hands down the best option, especially a cast iron griddle. If you don’t have cast iron (shame on you) I’d suggest a non-stick pan. It will likely take some time to zero-in on just what level of heat you’ll need to cook your pancakes properly, but generally speaking, starting with medium heat works. You want enough heat to quickly start the cooking and browning of the pancake so the fat you use in the pan doesn’t soak in, causing a greasy texture. At the same time, you don’t want such high heat that you burn one side of your pancake. I start on medium heat and reduce to medium-low before adding my batter.
Regardless of how you cook it, and although I can’t prove this scientifically, the first pancake you cook in your pan will always be the worst one. An educated guess suggests that the first pancake tempers the heat of your pan creating the perfect temp for the following pancakes. I take it upon myself to eat the first one.
Most people choose to transfer their pancake batter to the cooking pan with a ladle. I think that works fine, but I actually use a piping bag. It’s a little precious, I know, but it’s very precise and really clean. Give it a try!
50g whole egg approx. 1
30g butter unsalted
6g vanilla extract
125g all purpose flour
5g baking powder
2g baking soda
Bring the buttermilk and whole egg to room temp. before getting started.
Melt the butter and add it to the buttermilk and whole egg, whisking well to homogenize. Whisk the sugar into the buttermilk mixture.
Combine and sift the all purpose flour, baking powder, baking soda and salt and add it to the buttermilk mixture.
Let the batter sit for about 10min. in the fridge before using it. This step is optional but will give the batter a bit of time to thicken and allow the starch in the flour to hydrate, which will give you a better finished product. In the meantime, prep and heat your skillet. I like to use a little butter to prep my pan.
Pipe (or ladle) the batter into the pan. Cook the pancakes in a hot skillet until you see bubbles appear on the surface of the batter.
Flip the pancake over and continue to cook it until golden brown on both sides. Again, I hold the finished pancakes in the oven on a combo sheet pan/glazing rack to keep them fresh while the rest of the batter cooks.
Top with maple syrup and a “little” pad of butter and your breakfast of champions is good to go!