Diner-Style Buttermilk Pancakes
Diner-style pancakes are those “big as a plate” type pancakes that are delivered to the table when you order a “short stack” at a diner. The pancakes are thin and cakey, a crispy outside with the inside dense and kept moist from the buttermilk. Growing up in New Jersey, visits to a diner were a weekly staple. My friends and I would go to the Chester Diner at all hours – day or night - and you could always count on a stack of golden brown pancakes piled with butter and drizzled with lots of maple syrup.
If making multiple pancakes at the same time, preheat the oven to 200° and arrange the pancakes on a baking sheet covered loosely with aluminum foil to keep warm while the rest of the pancakes are cooked.
1 cup all purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup buttermilk
2 tablespoons vegetable oil
1 large egg
2 tablespoons unsalted butter
4 tablespoons unsalted butter
Maple syrup, for serving
In a small bowl whisk together flour, sugar, baking powder and salt and set aside. In a medium mixing bowl, whisk together buttermilk, oil, egg and ¼ cup of water. Add the dry ingredients to the milk mixture and whisk until ingredients are just combined into a thin batter.
Heat a large non-stick sauté pan or griddle over medium heat. Add ½ tablespoon of butter to grease the pan and allow to melt. Add enough batter to the pan to form a 5-inch circle. Cook until the surface of the pancakes have a few bubbles, 1 to 2 minutes. Flip the pancakes carefully with a spatula and cook until the underside is golden brown, an additional 2 minutes. Remove and transfer to a serving platter. Repeat with the remaining butter and batter.
Serve warm with remaining butter and maple syrup.
Makes 4 large pancakes; serves 2.