I love pancakes
I really do. And they are hard to find in Paris. There are a couple of American diners that will do them, but they're always packed with expats and a line around the block. And, of course, they're closed now.
There are crepes, yes, but crepes aren't the same.
My recipe is very simple:
- 1 cup flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
1 tsp salt
1 cup buttermilk
- 1 half stick of melted butter
- 1 egg
Sift the dry ingredients together. Whisk in the buttermilk gradually until there are no clumps. Stir in the melted butter. Stir in the egg.
Heat a nonstick skillet over medium-high heat and let it get hot. People will say "oh you always throw away your first pancake" but this is nonsense. There's no mystery to it: just let your pan come up to full temperature.
Ladle 1/4 cup of batter at a time onto the skillet. Flip the pancake when the bubbles in the middle pop and leave air tunnels that don't collapse. Take off the pan when the pancake slides around easily. Stack and serve with butter and syrup. This quantification makes about 8.