Buttermilk Pancakes

pancakes

I have found my perfect pancakes, and these are it.

My boyfriend swears by the consistency of the powdered product that is Bisquick. You may call him a traditionalist, but I call him boring.

I like a pancake with a soft tender center and a crisp lacy edge. I like a fluffy pancake, studded with chocolate chips and lightly drizzled with Vermont maple syrup. (At least we can agree on the syrup.) I like the texture and flavor of a pancake cooked in butter, and I found it in the hands of Martha Stewart.

Best Buttermilk Pancakes
by Martha Stewart

Martha says, “The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth,” and I have seen the light. “Leave the lumps!” I say, and see how tasty they can be! These pancakes also freeze beautifully; I just stuck them in the toaster oven at 350˚F to warm them back up.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Makes nine 6″ pancakes (or a few dozen 3-4″ pancakes).

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