Making deliciously fluffy pancakes is even easier when using self-rising flour. Your family will love these!
Making delicious pancakes may seem like a no brainer. But I have found pancakes to be quite personal.
Some like thick. Some like thin.
Some like a griddle-type cake, where others are crepe-type cravers.
Some, even prefer a hearty, whole-wheat version…my grandmother was that way.
I probably would lean toward this latter choice as well, except for the fact that my house is made up of traditional thin & tender, buttermilk pancake lovers. So I cater to their tastes most of the time.
And while I often will use a gluten-free mix for myself and my husband, my boys are regular pancake eaters. Over the years, I’ve mastered the perfect homemade pancakes with the help of this recipe and they are requested on the regular.
- White Lily flour is key to the best pancakes, in my opinion. Most every recipe source will call for regular all-purpose flour or even bread flour, but I found that these always turned out a bit “tough” for my taste testers… even though I knew I was not overmixing. I finally decided to try soft winter wheat (White Lily is the only brand I know of). The result was right on the money. They tend to deflate a little when made with this type of flour because it contains less gluten. But I do agree that they are more tender than a traditional all-purpose version.
- Similarly, real maple syrup is a must. If you’re purchasing anything other than maple syrup you’re simply purchasing a fake maple-flavored-sugar-concoction. The real stuff is more expensive, yes. But it’s so much more flavorful, that ultimately you can use a little less and save some pennies (and calories) in the end.
- I loathe dirty dishes. So rather than breaking an egg into a separate bowl for beating, I crack into my liquid measuring cup BEFORE I measure the buttermilk. Give it a good beating with a fork then top with buttermilk. An egg is universally about 1/4 cup, so if you need 1 cup of buttermilk, just pour buttermilk until the entire mixture measure 1 1/4 cup. Seems really elementary, but it took years for me to realize that I could save at least one dirty dish by doing it this way.
- If you love pancakes, invest in a good griddle. This also made a huge difference in my pancake life. There’s nothing wrong per se with using a stainless steel pan, coating with oil and pouring in batter. But please, please… if you do, don’t call it a pancake. That’s a griddle cake at best. A pancake is not greasy – griddle cakes can be. Maybe this is just a personal hang-up, but I call ‘em as I see ‘em.
Pancakes (made with self-rising flour)
- 1 cup (120 g) self-rising flour (aka self-raising flour)
- 4 tablespoon sugar
- 1 cup buttermilk*
- 1 large egg, at room temperature
- 1/8 cup butter, melted (or 2 tablespoons olive oil)
- 1 tablespoon water (optional)
- Maple syrup
- Option toppings: Fresh fruit or chocolate chips for chocolate chip pancakes
- Combine flour and remaining dry ingredients in a large bowl; combine wet ingredients in a medium bowl. Then combine the two. Break up large lumps, while stirring, but be careful not to overmix. This is the best way to ensure fluffier pancakes. If you prefer thinner pancakes (as we do), stir in 1 tablespoon water.
- Let pancake batter stand and heat griddle. This allows the buttermilk & baking soda (in the self-rising flour) to “puff” up the batter and form air bubbles in the batter.
- Divide batter evenly (I prefer to use an ice cream scoop), in batches onto a non-stick hot griddle or large skillet (I like to hear a little “sizzle” so that I know the griddle is hot enough). Cook pancakes until edges of pancakes look dry & tops are bubbly. Flip and cook until golden brown. Serve warm with syrup. For any leftovers, store in an airtight container.
*Buttermilk really is crucial in achieving the tastiest, fluffy buttermilk pancakes. But IF you don’t have any or can’t find it, you can combine whole milk and a splash of lemon juice in a pinch. You might have slightly different results, but it will still work. You need the acid of the buttermilk (replicated with the lemon juice) to help the rising agent in the self raising flour work.
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