Andrew requested these tonight, based on seeing the pancakes pictured on the buttermilk carton (purchased for another recipe)... I obliged and now have a batch ready for breakfast tomorrow!It's a Martha Stewart recipe. You can fry them in a pan greased with butter. Better is a pan greased with bacon fat! Yeah!
I used the stand mixer w/whisk to combine dry ingredients (do this by hand). I began to stir the wet with the mixer but then stopped it shortly to finish mixing by hand. I used chopping and smashing motions to try and break apart any large clumps of flour.
The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth.Makes nine 6-inch 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
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 griddle to 375 degrees or pan over medium heat.
Heat oven to 150-175 degrees (for keeping finished pancakes warm until serving).
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough.
Spread 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess. Using a 1/2 cup measure, pour in pancake batter.
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 with softened spreadable butter and real maple syrup, now known for it's antioxidant properties.
