Fluffy Buttermilk Pancakes

This is our family favorite breakfast.  It took me a LONG time to master pancakes, and I'm very fussy about the texture and quality.  First of all, homemade pancakes are so, so, so, much better than from a box, and overall, homemade pancakes are not that much harder to make than pancakes from a box.  Maybe a little more time, and energy, but the outcome is worth it.  You'll never look at pancakes the same way again.  When I first started dating James he told me that he didn't like pancakes, I told him that he'd only had pancakes from a box, and that he should try mine.  He's been converted, a true pancake lover now.  This recipe should not be rushed, take your time, your tummy will appreciate it.  I've tried many pancake recipes over the years, and I'm also partial to a yummy pumpkin pancake in the fall.  The ingredients from this recipe are from America's Test Kitchen, the step by step instructions have also been adapted from that recipe.  I like to serve the pancakes with fresh whipped cream, bacon or sausage, and fresh fruit.

Zade's Birthday Breakfast!

Fluffy Buttermilk Pancakes

2 cups flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1 egg
3 tablespoons butter, melted and cooled
vegetable oil for cooking pancakes

1.  Melt butter in a saucepan.  Pour melted butter into a bowl and set aside.  In a large bowl mix flour, sugar, baking powder, baking soda and salt.  Make several wells (holes) in the flour mixture with a wooden spoon.
2. Add the buttermilk and egg to the bowl with the butter.  Whisk the hell out of the egg, buttermilk and butter.  Pour the buttermilk mixture over the flour mixture, filling all those holes and wells that you made earlier.  DO NOT MIX.  Walk away from the pancake mixture and set the table, make the bacon or sausage, make yourself a latte, check facebook, whatever you do give yourself and the pancake batter a ten minute break.  It's OK to pick up the bowl and swirl it from time to time, but don't put a utensil in the batter to mix.  You are letting the wet ingredients gently infuse with the dry ingredients, this improves the texture and the fluffiness of the pancakes.
3.  Pre-heat oven to 200 degrees, place a cookie tray in oven.  Gently, mix the batter.  Use a whisk or wooden spoon.  The batter can have small lumps, and streaks of flour.  All you're doing is barely combining the ingredients.  If you over mix the batter the pancakes will be thin and gummy.  If the batter appears to be too thick, add warm water, 1 tablespoon at a time.  But again, DO NOT OVER MIX!!!
4.  Heat oil in a large frying pan, when hot, ladle pancake batter into frying pan, and even out with the back of a spoon.  Cook pancakes until bubbles appear on top, and edges are dry.  Flip pancakes, and cook another 30 seconds or so.  DO NOT TOUCH the pancakes while they're cooking in the frying pan.  Don't tap the pancakes with the spatula, don't shift them around the in the pan, just let them do their thing.  Messing with the pancakes while're they're cooking ruins their texture, and makes them flat.
5.  When done, keep pancakes in the warm oven until ready to serve.