Perfect Pancakes

The dry ingredients can be assembled, in the proportions above, ahead of time, and in any amount. The liquid ingredients as described are good for one cup of the dry mix. Note: This is not one cup of flour made into dry mix, but one cup of dry mix, total!

Combine the dry ingredients (I like to sift them) and make sure they are well mixed. Melt the butter in the microwave or a small saucepan, and separate the egg(s). Measure out the buttermilk. When the melted butter has cooled slightly, whisk the eggwhites into the buttermilk. In a separate bowl, whisk the egg yolk and melted butter together.

Heat your griddle to 350°F. (If you do not have a temperature gauge for your griddle, you want to heat it until a few drops of water dance around on the surface without boiling furiously.) If you plan on making more pancakes than fit on your griddle, preheat your oven to 200°F now, too.

When the griddle is at the right temperature, stir the egg yolk mixture into the buttermilk and egg whites. When this is stirred together, pour the whole liquid mixture onto the dry ingredients. (Remember, if you are only doing one batch, you need to ditch some of the dry mix so that you end up with only one cup.) Using as large a whisk as possible, stir the batter only until all dry ingredients are coated—probably no more than 10 seconds. Do not overmix.

When the batter is mixed, coat the griddle lightly in butter. Use a couple of folded paper towels to buff the griddle until you can't see the butter anymore. You want as light a coat of butter as you can get away with.

Use a small (∼3 oz) ladle to spoon batter onto the hot griddle. If you are using fruit, chocolate chips, or whatever else to flavor your pancakes, add it now just after pouring the batter onto the griddle. Let the pancakes sit until bubbles set around the edges. Lift them slightly with your spatula to make sure the bottom looks the right color (golden brown), then flip. The pancakes will take about half the time on the second side.

As you take pancakes off the griddle, they may be kept warm for 20–30 minutes in a 200°F oven, stacked on kitchen towels. Serve with softened butter and warm maple syrup.

Notes: Each cup of dry ingredients will yield about 4 pancakes, depending on the size of your ladle. The recipe may seem a bit complex, but it isn't, really, and the results are well worth it, anyway. Of course, feel free to fiddle with things (this is just a recipe, after all), but it is my observation that every ingredient in this recipe and step in its preparation serves a purpose.