, and I am a very firm believer in serving and eating them the minute they come out of the skillet. Yes, technically, you can keep the first batch warm in the oven while you make the rest, but everyone knows those inaugural pancakes suffer. If there was just one pancake big enough to share, we all win! It’s easier for the cook, and everyone eats at the same time.
and yogurt pancakes, but everyone knows the best pancakes are made with buttermilk and stand up tall on the plate, so that’s where I wanted to end up.are a classic combo—one of those “if it grows together it goes together” pairings. Put it this way: If I offered you a blueberry-corn muffin, you’d eat it. This is the pancake version of that.
For the wet ingredients, I stuck to the classics: buttermilk, eggs, and melted butter. Rather than adding them all at once to the dry ingredients, I came across a method that called for combining the wet and dry ingredients in two additions—so I tried it, and I got a very tender, very fluffy pancake. Because combining in smaller amounts means you’re less likely to overmix the ingredients , the pancakes stay light and tender.
. I tried using two massive spatulas. I tried flipping it into a second skillet. I failed and I failed. I was about to give up when Jampel asked me if I had tried baking it yet.“Sarah, you realize no one has ever said ‘oven pancake’ to me in my life,” I said. “And if it works, obviously I’m stealing that idea.”
I’m absolutely trying this recipe, but...what?
making this pancake this week and I AM STOKED
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