I love my electric griddle. Perfect pancakes, several at a time so folks aren't waiting, and easy clean-up.
This griddle (below) makes beautiful pancakes so easy. You'll use it far more often than you think you will.
Robin's Fluffy Buttermilk Sourdough Pancakes
These are Robin's favorite fluffy Sourdough pancakes. This makes a lot of pancakes, so for just two HUNGRY people, we make only half of the recipe. A great use for sourdough starter discard and these are so delicious. Try them and you'll hear "these are the BEST pancakes I've ever had in my entire life!"
The night before you want to enjoy pancakes in the morning:
2 cups (240 grams) of all-purpose flour
1 cup (227 grams) of sourdough starter discard (unfed)
2 T (28 grams) of granulated sugar
2 cups (454 grams) of Buttermilk (shake that bottle up first!)
Mix the ingredients listed ABOVE until well combined and cover. Let set on your counter overnight. It will come alive.
In the morning when you're ready to make pancakes:
All of the batter you mixed up last night (yes, it's come alive!)
2 large Eggs
3/4 teaspoon sea salt
4 Tablespoons (55 grams) of Melted Butter (or 1/4 cup of Vegetable Oil -- about 50 grams)
1 teaspoon Baking SODA
To the overnight batter, add eggs (I wisk my eggs before adding them so I don't need to mix the batter as much), salt, melted butter, and baking SODA).
Let the batter sit for 5 to 10 minutes. It'll start to get bubbly.
Heat your griddle or skillet to medium/hot heat. I use a nonstick pancake griddle, but you can use any skillet. Use non-stick spray, butter or oil if needed to prevent sticking.
Pour about 1/4 cup batter onto the pre-heated skillet/griddle. Let set, undisturbed until the top starts to set and bubbles have formed and are fairly stable (the bottom will be golden brown). Waiting this little extra bit will make a fluffier pancake as the bubbles and air won't be deflated when you flip them. When ready, flip gently and let cook until golden brown.
Serve with soft whipped butter and piping hot pure Maple Syrup.