Best Buttermilk Pancakes

(from spferreira’s recipe box)

Makes nine 6-inch pancakes

Source: marthastewart.com, Martha Stewart Living, January 2001

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

Directions

  1. Heat griddle to 375 degrees.

  2. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.

  3. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine.

  4. Batter should have small to medium lumps.

  5. Heat oven to 175 degrees.

  6. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough.

  7. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle.

  8. Wipe off excess.

  9. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other.

  10. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over.

  11. Cook until golden on bottom, about 1 minute.

  12. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven.

  13. Serve warm.

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