Light and Fluffy Pancakes

From Cook’s Illustrated The New Best Recipe Book


If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice mixture. To keep pancakes warm while you cook the remaining batter, place on a greased cookie sheet , uncovered, in a 200 degree oven. Pancakes will stay warm for up to 20 minutes

1 tablespoon juice from one lemon
2 cups milk
2 cups (10 ounces) unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
1-2 teaspoons vegetable oil

1. Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken while preparing the other ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.

2. Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.

3. Heat a 12 – inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon vegetable oil and brush to coat the skillet bottom evenly. Pour ¼ cup of batter onto three spots on the skillet. Cook the pancakes until large bubbles begin to appear, 1½ to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side. 1 to 1½ minutes longer. Serve immediately. Repeat with the remaining mixture, using the remaining vegetable oil only if necessary.