Best Buttermilk Pancakes

Name: Best Buttermilk Pancakes
Ingredients: 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; 1 cup fresh blueberries (optional)

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Servings: 7.5

Author : Martha Stewart

Ingredients

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. 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.

Step 4

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.