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The classics

Buttermilk Pancakes

Ten stirs, counted out loud

Grandpa Joe counted the stirs out loud and stopped at ten, because a smooth batter is how you make bread by accident. The lumps stay, the batter rests ten minutes until bubbles show, and the pancake gets turned only when the bubbles at its edge stay open. Eight ingredients, six steps, fifteen minutes on the griddle. It is the shortest recipe here and the one with the most ways to ruin it.

Serves 4 · prep 10 min · cook 15 min · rest 10 min

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Buttermilk Pancakes laid out as an image, Watercolor style

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The ingredients

  • 2 cups all-purpose flour
  • 2 cups buttermilk
  • 2 egg
  • 4 tbsp butter
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • maple syrup
  • salt and pepper

How to make it

  1. Whisk the flour, the sugar, the baking powder and a good pinch of salt together first.
  2. Beat the eggs into the buttermilk with the melted butter, in a separate bowl.
  3. Pour the wet into the dry and stir ten times, no more: the batter must stay lumpy.
  4. Let it stand ten minutes without touching it, until the surface shows bubbles.
  5. Cook on a medium griddle, and flip only when the bubbles at the edge stay open.
  6. Give the second side ninety seconds and take it off, whatever it looks like.

What makes the difference. Ten stirs and stop. He counted them out loud, and said a smooth batter is how you make bread by accident.

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