GQ’s Buttermilk Pancake Recipe

- 2 cups all purpose flour
- 4 teaspoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 1/2 cup whole or low fat milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled plus additional butter for frying
- 1/2 teaspoon pure vanilla extract (optional)

1. In a medium bowl, combine the flour, sugar, salt, baking powder and baking soda.
2. Mix with a fork to combine.
3. In a small bowl, beat together the buttermilk, milk, eggs, melted butter and vanilla.
4. Pour the wet ingredients into the dry and stir with a fork just until combined.(a few small lumps are okay, don’t over mix). The batter can sit for up to an hour.
5. Heat a cast-iron skillet over medium heat. 
6. Add a tablespoon or two of butter. 
7. When it begins to froth, use a large spoon to pour the batter into the pan. Don’t overcrowd. No more than three pancakes will fit in a 12-inch skillet. 
8. If desired, press mix-ins (blueberries, etc) into the pancakes at this point.
9. When bubbles are visible through the batter on the uncooked surface and edges are golden brown, after about 4 or 5 minutes, flip. 
10. Cook 2 to 3 minutes more. 
11. Serve with warm maple syrup and more butter.

Makes 12 four-inch pancakes. 144 calories each.

Waffles

2 eggs separated
2 cups milk
1/4 cup butter, melted
2 cups flour
1 tsp salt
3 tsp baking powder
1 tbsp sugar

1. Beat the two egg whites until stiff but not dry.
2. Put aside.
3. Mix melted butter, milk and egg yolks together.
4. Sift dry ingredients together and mix with butter/milk/yolks mixture.
5. Once mixed thoroughly, fold in the egg yolks.
6. Cook waffles on a pre-heated waffle iron (Belgian waffle maker is ideal).