1 cup whole wheat pastry flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp kosher salt
1.25 cups buttermilk
1 large egg
1 tbsp melted butter
Whisk dry ingredients together.
Beat the egg in another bowl; add the buttermilk and melted butter and stir well.
Pour the liquid ingredients into the center of the dry ingredients. Mix carefully; do not over beat.
Let the dough rest in the refrigerator at least 15 minutes, and up to an hour. This allows the baking soda and buttermilk to interact.
Bake on a heated skillet or griddle on medium low. Use about 1/3 cup batter for each pancake. Turn after the bottoms brown, between 2-4 minutes.
These can be kept warm in a 325° oven.
2025 Very good, fluffy. Makes 8, serves 2 people.
[The original recipe calls for bread flour, more butter, and 1.5 tbsp sugar.]