So you had too much whiskey and green beer, eh? No judgement: I enjoy a bit of whiskey myself being of Welsh decent, but I’m going to go out on a limb and assume you need a hang over cure. So, imagine if pancakes and english muffins had a baby. Soft, fluffy, and warm, but also filled with nooks and crannies. It’s really a fantastic situation. Slather on as much butter and maple syrup as humanly possible, and you’ll be feeling like yourself in no time.
They must be cooked right after mixing, as the acid in the buttermilk starts to react with the baking soda at once.
The batter is very thick, so it will not run like a typical pancake.
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon white sugar
1 large egg, beaten
1 cup buttermilk
1 tablespoon unsalted butter, browned
1 tablespoon unsalted butter, for frying pan
Sift the dry ingredients into a bowl. In another bowl, add the beaten egg, buttermilk, and browned butter in a constant stream to the dry ingredients while stirring together the batter. Careful not to over-beat, as this will make dense pancakes.
Now heat a skillet over medium-low heat. Add a tablespoon of butter to the skillet, stir it around until the skillet is coated, and then add a few large dollops of batter (about 3 inches wide and half an inch high) to the pan, careful not to overcrowd it. Cook for about 4 to 5 minutes a side, until golden brown and cooked through. Serve with butter, jam, and syrup.