Monday, June 27, 2011 (Angela) Jean

Pancakes are a kind of a big deal at our house. Over the last year or so, Shawn has mastered the art of the flapjack, and although his pancakes were perfect, we all ate in shifts because he could only make 3 at a time. So, this year, for Father's Day, Daddy got a fancy, family-size, electric griddle.
He loved it. And this Sunday, we plugged it in and took it for a spin.
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


  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.
  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.
  3. 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.
  4. 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. 

No special recipe here, just tuna, green onions, mayo, black pepper and cheddar cheese. We served it with red peppers and fresh baby arugula salad from the garden-our first harvest of the year.

Stay tuned for more griddle recipes. I have a feeling things are about to get sizzle-y around here.

1 comment:

  1. Loving your blog ladies - keep the posts coming!! I also have a buttermilk pancake recipe that I love...and my son will eat the pancakes (he is notoriously picky!!)....the recipe tells me that when you don't have buttermilk on hand (which I never do) to substitute 1 tbsp lemon juice in each cup of milk and allow to sit for about 5 minutes.