Light Fluffy Pancakes
These pancakes get their tenderness from a few deliberate choices: bleached flour, a mix of buttermilk and milk, and a batter whisked only until it comes together. The pan matters as much as the batter. You warm it on low, then raise it to medium and brush it with oil until it shimmers, which gives an even golden color without raw centers. The recipe doubles easily for a crowd.
Instructions
Set a large non-stick skillet or griddle over low heat while you prepare the batter, so it warms gently and evenly.
Whisk the flour, sugar, salt, baking powder and baking soda together in a medium bowl.
Warm the buttermilk and milk together in a 2-cup measuring cup in the microwave for 20 to 30 seconds, just until they reach room temperature. Whisk in the egg, melted butter and vanilla.
Pour the wet mixture into the dry ingredients and whisk only until combined. Return the batter to the measuring cup, and stir in 1 to 2 teaspoons of water if needed so it is thick but still pourable.
Raise the heat to medium and brush the pan generously with oil. When the oil shimmers but has not started to smoke, ladle in the batter about ¼ cup at a time, cooking in batches so the pancakes do not crowd each other.
Cook for 2 to 3 minutes, until the bottoms are golden brown and bubbles appear on top, then flip. Cook the second side until it is golden brown as well.
Brush the pan with more oil between batches, and serve the pancakes hot.
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