Buttermilk pancakes, oven-finished
Formula
- 180 g flour
- 20 g sugar
- 5 g soda
- 5 g powder
- 3 g salt
- 300 g buttermilk
- 1 egg
- 40 g butter
Method
- Start. Whisk dry and wet separately, then combine lightly.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
- Then. Cook ¼-cup rounds in a skillet until bubbles hold open; flip.Watch for: Work deliberately and stop as soon as the described texture is reached; the endpoint matters more than the clock.
- Finish. Transfer to oven 3–5 minutes so the centers set together.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
Balanced chemistry gives lift without leaving a chemical aftertaste.