I've come a long way from the days where I used pancake mix from a box. I can't believe I actually ate those after the recipes I've been making recently from scratch. They have so much flavor and aren't cakey in taste like the box mix. I recently found a recipe that has now become my favorite. It might take awhile for me to find one better than this. I love that the recipe has variations depending on what type of pancake you like, fluffy, buttery, flatter, sweet. You can add a little something extra to the original recipe to get the result you want. I like my pancakes sweet so I added some sugar to the batter. I also like them flat but they were flat enough for me. Definitely give these a try. They are just as easy to make and they will want to make you throw out your Bisquick!
Make about 6-8 average size pancakes
1 Cup Buttermilk
2 Large eggs
3 Tablespoons unsalted butter, melted
1 Cup all purpose flour
1/2 teaspoon Kosher salt
1 teaspoon baking soda, sifted
1. Put the buttermilk, eggs and melted butter into a mixing bowl. Whisk to combine thoroughly.
2. In another large bowl whisk together flour, salt and sifted baking soda. Make a "well" in center.
3. Pour the buttermilk mixture into the center of the "well" and stir until combined, but do not over mix-- a few lumps are ok.
4. Heat up a cast iron skillet slowly until medium hot. I place my hand over the surface of the pan, hovering near an inch over the surface. If I feel heat radiating out, it's ready.
5. Melt a small pat of butter in skillet. If the butter immediately browns, turn heat down.
6. Scoop large dollops of batter into prepared pan. Do not crowd pancakes; you will need room to flip them.
7. When bubbles form across the entire surface, flip pancakes. Pancakes should only be flipped once.
If you like a fluffier pancake add 1/4 teaspoon more baking soda. If you want a butterier pancake, add 1 tablespoon more melted butter or decrease the flour to 3/4 Cup. If you like an even flatter pancake than me, add 1/4 Cup more buttermilk or whole milk. If you want your pancake to be sweet before you slather it with maple syrup or , add 1 Tablespoon of sugar to the batter.
***Recipe from Marion Cunningham's The Breakfast Book