We like pancakes around my house. They have always been one of Brogan’s favorites, and even my husband, who typically does not like sweets, loves these things! The pancake craze began shortly after I stumbled across this Martha Stewart recipe. The first thing that caught my eye was the buttermilk to flour ratio – 3:2. Most recipes I had tried before were equal parts milk to flour. Since what I love most about pancakes is the salty/sour flavor that comes from the buttermilk, these seemed like a winner to me.
Martha Stewart’s Best Buttermilk Pancakes
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tbsp sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tbsp butter, melted (plus more for the 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. (The lumps are important – they will be very flat if you beat out all the lumps!)
2.) Grease the griddle with about 1/2 tbsp butter before each batch. Using 1/4 cup measuring cup, pour pancake batter, in pools about 1 inch 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.
3.) Repeat with remaining batter, keeping finished pancakes on a heatproof plate in a 175 degree oven. Serve warm.
I enjoyed mine with some butter and pure maple syrup.
Brogan ate his like a sandwich with no syrup.