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crispy-pancake

We love the crispy edges on this pancake!  If you want to serve really impressive pancakes, use sifted cake flour in place of all purpose flour.

Ingredients

  • 1 cup pre-sifted all purpose flour
  • 1 tsp sugar
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup buttermilk
  • 2 Tbs unsalted butter, melted
  • two bowls

In one bowl, add 1 cup of pre-sifted flour.  Sift together dry ingredients.  Then sift again.  Put back in sifter and set aside.

With processsor, beat egg until light.  Beat in buttermilk.  Beat in melted butter. Pour into 2nd bowl.

Using the sifter, dust top of liquids with dry mix.  Alternate between stirring and dusting, being careful to stir in the flour mixture until just barely mixed.  It should be lumpy.

Heat griddle over medium-low for at least 10 minutes.

Spoon on batter and cook until bubbles are mostly popped, and the edges look slightly dry. Flip and cook the same amount of time on the other side.

Serve immediately.

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