RPZ Cooking

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Pancakes

American pancakes, made with milk soured with vinegar and mayonnaise instead of butter.

Adapted from Joshua Weissman

Prep
15 min
Cook
24 min
Rest
10 min
Total
49 min
Difficulty
easy

Ingredients

Makes 12 pancakes

  • 1 egg, large
  • 386 g whole milk, for the buttermilk
  • 1½ tbsp white vinegar, for the buttermilk
  • 300 g all-purpose flour
  • 62 g granulated sugar
  • 4 g fine sea salt
  • 12 g baking powder
  • 1 g baking soda
  • 21 g mayonnaise
  • cooking spray or butter, for greasing
  • unsalted butter, for serving
  • maple syrup, for serving (optionally smoked with hickory chips in a smoking gun)

Steps

  1. Make the buttermilk. Stir the white vinegar into the milk and let it sit for 10 minutes.
  2. In a small bowl, whisk the egg and the buttermilk until evenly combined.
  3. In a separate bowl, whisk together the flour, sugar, salt, baking powder and baking soda.
  4. Whisk the wet ingredients into the dry ones until a batter begins to form. Add the mayonnaise while whisking and keep whisking until the batter is mostly smooth. A few lumps are fine. Let the batter rest for about 5 minutes.
  5. Heat a nonstick skillet over medium heat and grease it with cooking spray or butter. Once hot, spoon in ¼ cup (60 ml) dollops of batter, leaving space between them so they can spread. Cook for 2 to 3 minutes, until golden brown on the bottom.
  6. Flip and cook for another 1 to 3 minutes, until golden brown and cooked through but still bouncy to the touch. Repeat with the rest of the batter.
  7. Top with butter and a drizzle of maple syrup to serve.