Exclusive to our non-stick pan, this recipe is the golden standard against which all other pancakes should be judged.
Measure all dry ingredients into a large mixing bowl and whisk together until well incorporated.
In a separate large bowl, whisk the wet ingredients until well incorporated.
Using a large whisk, gently mix the wet ingredients into the dry. Be careful not to over mix! Lumps should be visible in the batter. (NOTE: If you prefer thinner pancakes, add a touch more buttermilk.)
Preheat the Non-Stick pan to 400°F/ 205°C (high), then add the clarified butter.
Using a 4 oz. ladle or a 1/2 measuring cup, pour the batter into the center of the pan, using the bottom of the ladle to lightly spread the batter. Cook the first side for 3 minutes or until the edges begin to dry and set.
Flip on its other side and continue cooking for 1 minute or until the pancake feels springy to the touch.
Transfer the pancake to an oven-proof plate or tray. Repeat the cooking steps until all of the batter has been cooked then turn off the heat. Make sure to keep the cooked pancakes warm in a low oven.
Finish the pancakes with a touch of butter and maple syrup. Serve immediately with a side of fresh fruit or your favorite topping.
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