|Mimi helped to mix the batter.|
|Look at that! We tripled our output. How's that for process improvement?|
|Topped off with real maple syrup.|
The Pancake King has tested several pancake recipes, but always comes back to Martha's.
Best Buttermilk Pancakes, from the Martha Stewart Baking Handbook
- 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.
The only substitutions we've ever made to this recipe are when we have a hankering for pancakes but no buttermilk on hand. I have mixed a few tablespoons of sour cream into regular milk with good success. Shawn has substituted yogurt for the buttermilk, also with good success. The yogurt pancakes turn out a bit spongier than buttermilk pancakes, but still delicious.
Shawn had so much fun with the griddle that he didn't want to put it away. We made it a double-griddle day with tuna melts for lunch.
Stay tuned for more griddle recipes. I have a feeling things are about to get sizzle-y around here.