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We love us some pancakes here at TheDadReport.com. I like mine with Diet Coke the elixir of the Gods. Anyhoot, my long time best friend Joel (he, another elixir/pancake aficionado) turned us on to a home version that beats ALL comers. The recipe is from GQ magazine, May 2008.

“OH MY FUCKING GOD these are FUCKING GREAT PANCAKES.” Can you believe my wife talks like that? Actually she doesn’t, it’s what I was thinking upon first orgasmic bite. Good thing my kids can’t read minds, or this blog. They really are that good. Oddly I couldn’t find a link to them so I typed em up here with my own little paws. Try them and let me know what you think.

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GQ’s UnGodly 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

In a medium bowl, combine the flour, sugar, salt, baking powder and baking soda.  Mix with a fork to combine.  In a small bowl, beat together the buttermilk, milk, eggs, melted butter and vanilla.  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.

Heat a cast-iron skillet over medium heat.  Add a tablespoon or two of butter. 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.  If desired, press mix-ins (blueberries, etc) into the pancakes at this point.

When bubbles are visible through the batter on the uncooked surface and edges are golden brown, after about 4 or 5 minutes, flip.  Cook 2 to 3 minutes more.  Serve with warm maple syrup and more butter.

Makes 12 four-inch pancakes