Winning Pancakes by Cooks Illustrated
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
- 1
Mix all dry ingredients in a medium bowl.
- 2
Pour buttermilk and milk into a 2-cup measuring cup. Whisk in egg white.
- 3
Mix egg yolk with melted butter, then stir into milk mixture.
- 4
Dump wet ingredients into dry ingredients all at once. Whisk until just mixed.
- 5
Heat griddle or large skillet over strong medium-high heat. Brush griddle generously with vegetable oil.
- 6
When water splashed on surface confidently sizzles, pour batter (about 1/4 cup at a time) onto griddle, making sure not to overcrowd.
- 7
Cook until pancake bottoms are brown and top surface starts to bubble (2-3 minutes).
- 8
Flip cakes and cook until remaining side has browned (1-2 minutes longer).
- 9
Re-oil the skillet and repeat for the next batch of pancakes.
💡 Cook's Notes
**Variations:** For blueberry pancakes, drop 7 blueberries onto top of freshly cooking pancake. For "whole wheat" pancakes, switch out 1/2 cup of regular flour for same amount of wheat flour.
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