Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 teaspoons baking powder

  3. 2 teaspoons sugar

  4. 1/2 teaspoon salt

  5. 2 cups buttermilk, plus more for thinning

  6. 1 large egg, beaten

  7. 1 tablespoon vegetable oil, plus about 1/4 cup for the pan

  8. 4 ounces (1 stick) unsalted butter, cut into teaspoons Orange Syrup Powdered sugar

Instructions Jump to Ingredients ↑

  1. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Add the buttermilk, the egg, and 1 tablespoon of oil, and stir just until blended, being careful not to over mix. (Lumps are okay.) Let the batter stand, covered, in the refrigerator, for at least 1 hour, and up to 8 hours. If necessary, thin with extra buttermilk after resting. † Preheat a large, heavy skillet or griddle over medium-high heat. Add enough oil to lightly grease and leave a film on the bottom of the pan. † Working in batches, ladle the batter about 1/2 cup at a time into the pan. Cook until golden brown and bubbles start to form on the top, about 2 minutes per side. Transfer to a platter and cover to keep warm. † To serve, divide the pancakes into stacks among 4 plates. Pour syrup over each stack and sprinkle with powdered sugar and pass the butter at the table. Serve immediately. † Yield : about 12 to 15 medium pancakes


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