Sodium bicarbonate is the real magic behind a fluffy pancake. It leavens pancake batter by reacting with an acid to produce carbon dioxide bubbles. Baking powder (sodium bicarbonate + phosphate + corn starch) is a kind of all-in-one way to create this leavening reaction. Phosphates are a type of acid. One common type of phosphate found in baking powder is sodium aluminum sulfate, which creates a tinny aftertaste. However, if no other acid is present in a pancake recipe, it is necessary to use baking powder to create a fluffy cake.
Buttermilk pancakes do not require the use of baking powder. Baking soda, which is just pure sodium bicarbonate with no added phosphates, can be used instead. Lactic acid in the buttermilk will react with baking soda to leaven the batter. Do note -- buttermilk is not milk with butter in it. Most commonly available buttermilk is regular milk that has been cultured and fermented. Its flavor is reminiscent of plain yogurt.
Why use oil instead of butter in pancake batter? Pancakes should be cooked on a hot pan for optimum texture, and butter burns quickly at high temperature. Blackened pancakes are a disaster in anyone's book! Oil will not burn, and helps create a nicely browned cake that doesn't stick to the pan.
This batter yields a lightly sweet, fluffy pancake. I call for a tablespoon of sugar, but two may be used for a sweeter cake. Top these cakes with whipped cream and fresh fruit, nutella, fruit preserves, or maple syrup and butter. As written, this recipe makes enough pancakes for our family of two plus a little one. Double it for a family of four. Enjoy on a lazy weekend morning.
