Ted Selker's Buttermilk Pancakes
MIT Professor Uses Smart Spoon for Perfect Pancakes
If there's one good reason to get out of a bed on a lazy weekend morning, it's the smell of buttermilk pancakes.
Ted Selker, an associate professor at the Massachusetts Institute of Technology, prepared buttermilk pancakes on Good Morning America while showing off his "smart spoon," which tells what temperature, how salty and how sour his pancake batter was. Here is the pancake recipe.
Ingredients
Cooking Directions
Preheat a griddle or large skillet over medium-low heat while you make the batter.
Mix together the dry ingredients. Beat the egg (s) into 1 1/2 cups of the milk, then stir in the 2 tablespoons melted cooled butter (if you are using it). Gently stir this into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.
If your skillet or griddle is non-stick, you can cook the pancakes without any butter. Otherwise, use a teaspoon or two of butter or oil each time you add batter. When the butter foam subsides or the oil shimmers. ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when the pancakes are cooked on the bottom; they won't hold together well until they're ready.
Cook until the second side is lightly browned and serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
Recipe courtesy of Ted Selker, Copyright 2003.
Recipe Summary
Main Ingredients: flour, buttermilk, baking soda
Course: Breakfast, Brunch, Main Course
More Info: Vegetarian
