I’m a huge fan of Carla Lalli’s Music’s pancakes (aka Bin It to Win It Pancakes aka Cosmo’s Power Pancakes). We make them a bunch, and have fed them to appreciative family and friends.
Carla initially shared the recipe in a Bon Appetit video from April 2017. The recipe was approcumented by a sketchy recipe blogger and a revised version was printed in Where Cooking Begins.
There’s only one problem with this recipe: it calls for 1.5 cups of buttermilk, and buttermilk comes in quarts. Rather than have the buttermilk go to waste, we, of course … make more pancakes.
Unfortunately, the combination of legacy heirloom units and odd fractions leads to some weird quantities, like ⅓ x 2 ⅔ = ⁸⁄₉ = 0.88578 cups of coconut oil.
Being both Canadian and someone who is used to weight-based baking recipes, I knew there was a better way.
With the help of the King Arthur Ingredient weight chart and my handy scale, I converted the recipe to metric and multiplied by 2.66.
I present you with an easy way to use your scale and a whole quart of buttermilk to make a lot of pancakes. (They freeze well.)
| Ingredient | Unofficial | Video | Metric | Multiplied out | Where Cooking Begins | Metric | Multiplied out |
|---|---|---|---|---|---|---|---|
| Coconut oil | 0.33 cup | 0.25 cup | 79ml | 210 ml | 2 tbsp butter | 28g | 113g |
| Oats | 0.33 cup | ? | 30g | 80g | 0.33 cup | 30g | 80g |
| Buttermilk | 1.5 cups | ? | 354 ml | 945 ml | 1.5 cups | 354 ml | 945 ml |
| AP Flour | 1 cup | 1 cup | 120g | 320g | 0.75 cup | 90g | 240g |
| WW Flour | 0.5 cups | 0.5 cups | 57g | 150g | 0.75 cup | 85g | 225g |
| Baking powder | 1.5 tsp | 1.5 tsp | 6g | 16g | 1 tsp | 4g | 11g |
| Baking soda | 0.5 tsp | 0.5 tsp | 3g | 8g | 1 tsp | 6g | 16g |
| Salt | 0.5 tsp | ? | 1g | 4g | 0.5 tsp | 1g | 4g |
| Sugar | 1 tbsp | Little bit | 12g | 33g | 1 tbsp | 12g | 33g |
| Flax | 0.25 cup | ? | 35g | 93g | 2 tbsp | 17g | 47g |
| Chia | 0.25 cup | ? | 61g | 162g | 0.33 cup | 81g | 216g |
| Eggs | 2 | ? | — | 5 | 2 | — | 5 |
Directions
Tools needed
- Medium and large bowls
- Scale
- Whisk, spatula, scoop
- Skillet or griddle
- Microwave- or oven-safe measure to melt coconut oil
Prepare
- Measure and melt the 210ml coconut oil
- Heat a skillet on medium heat and grease with additional coconut oil
In a medium bowl
- Soak the oats in buttermilk
In a large bowl
- Combine the dry ingredients: mix all-purpose flour, whole wheat flour, baking powder, baking soda, salt, sugar, flax and chia
In the medium bowl
- Add eggs and melted coconut oil (to buttermilk and oats)
- Whisk together
Combine everything
- Pour the wet ingredients in to the large bowl
- Stir with spatula to combine
Cook
- Cooking time is approximately 90 seconds per side, depending on the size of the pancake. Adjust your cooktop temperature if they’re cooking too slow or too fast.
Notes
- Salt is based on Diamond Crystal kosher salt. If you’re using Morton’s kosher salt, double the amount of salt provided.
- For additional background, see Carla’s recipe notes and the buttermilk pancake recipe she used as a starting point.