Ree Drummond’s Perfect Pancakes | The Pioneer Woman | Food Network

Ree’s family loves pancakes, and since she posted her original recipe many years ago she has tweaked, adjusted and refined it. This is an updated version, which calls for all-purpose flour, and a combination of milk and buttermilk for a best-of-both-worlds texture and flavor.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Perfect Pancakes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min (includes resting time)
Active: 30 min
Yield: 4 servings

Ingredients

2 cups all-purpose flour
4 generous tablespoons sugar
1 heaping tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups whole milk, plus more for thinning
3/4 cup buttermilk
1 teaspoon vanilla extract
1 large egg
4 tablespoons salted butter, melted, plus additional for cooking and serving
Pancake syrup, warmed, for serving

Directions

Mix the flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together the milk, buttermilk, vanilla and egg. Continue whisking briskly while drizzling in the melted butter.

Using a rubber spatula, start gently stirring the dry ingredients while slowly pouring in the wet ingredients. Switch to folding once all the wet ingredients have been added, to avoid overworking the batter. Continue folding until everything is combined. (The batter should still be lumpy; do not try to stir the lumps out.)

Cover the bowl with plastic wrap and allow the batter to rest on the counter for 45 minutes to 1 hour.

Heat a griddle or skillet over medium heat. Smear with butter and drop 1/3-cup helpings of the batter onto the griddle.

Let cook until bubbles form on the surface, 2 to 3 minutes, then flip and cook until nicely golden, another 1 to 1 1/2 minutes.

Serve with an obscene amount of butter and warm syrup.

Cook’s Note
Before frying, add up to 1/4 cup additional milk if you want thinner pancakes, or leave as-is if you like them thick and fluffy.

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Ree Drummond’s Perfect Pancakes | The Pioneer Woman | Food Network

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