Recipe for cooking foolproof pancakes

Breakfast Recipes :: Waffles, Pancakes and French Toast

Foolproof Pancakes

1 c. all-purpose flour
3/4 c. buttermilk
1/4 c. whole milk
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 lrg. egg
2 Tbsp. unsalted melted butter
Vegetable oil (for cooking)

Combine everything except the vegetable oil in a mixing bowl and whisk lightly. It\s okay if there are small lumps and streaks.

Heat 2 tea. vegetable oil in a 10-inch skillet over high heat. When it is hot, use a paper towel to wipe away the excess oil, leaving a thin film on the entire surface. Reduce the heat to medium-high and add 1/4 c. batter for each of 3 pancakes. Cook until there are bubbles at the edges. Turn with a metal turner and cook the other side. Continue to cook remaining batter, adding more oil as necessary.

Makes approximately ten 3-inch pancakes.

Variations
Whole Wheat Pancakes — Decrease flour in Foolproof Pancakes to 3/4 c. and add 1/4 c. whole wheat flour.
Blueberry Pancakes — Drop blueberries onto Foolproof Pancakes batter in skillet.
Banana Pancakes — Slice banana over Foolproof Pancakes batter in skillet.
Pecan Pancakes — Add 2/3 c. chopped toasted pecans to the Foolproof Pancakes batter.