When visiting friends in California, we went to breakfast at a restaurant in Encinitas named The Original Pancake House. I’m not a pancake eater. I usually go for the savory items, but hence their name I decided to try the pancakes. They made me a believer. I have never had lighter, more delicious pancakes than these. The waiter gave us some idea of what went in them and I have been working on a recipe that could come close to theirs and I finally think I nailed it. This was after taking what the waiter said and going over many many other pancake recipes. I hope you enjoy these as much as me and my family do.
INGREDIENTS:
- 3 Tbsp unsalted butter
- 2 Cups all purpose flour
- 2 1/2 Tsp. baking powder
- 1/2 Tsp. baking soda
- 1/2 Tsp. kosher salt
- 1/2 Cup sugar
- 2 Cups whole buttermilk
- 3/4 Cup Half and Half
- 2 Eggs
INSTRUCTIONS:
- Melt the butter and set aside to cool.
- Sift the flour, sugar, baking powder, baking soda and salt into a medium to large bowl.
- In a separate bowl beat the eggs, half & half and buttermilk until well blended.
- Slowly incorporate the wet ingredients into the dry, stirring just enough to mix the two ingredients together. You should see some lumps.
- Add the melted butter and mix until well incorporated. You should not have a smooth batter.
- Let the batter set for 15 minutes.
- If using an electric griddle, heat to 350 Degrees F. If using a stove top griddle, put on medium high to medium, depending on your stove and type of griddle.
- Lightly spray the surface of the griddle with a non-stick spray.
- Cook until bubbles form before flipping.
- Cook on the other side and test as you would a cake. Lightly touch with your finger and see if the pancake springs back. If it does, you should be good to go.