Hands-down the best buttermilk pancakes ever!
I am not exagerating by any means.
These are hands-down the very best buttermilk pancakes ever.
Yes, I'll admit that the recipe did originate with Miss Martha Stewart herself and my dearest friend Chelsea introduced these bad boys to me over breakfast years ago. My kids can't get enough of these...but please don't ever reveal to them that I add buttermilk (they can't stomach the buttermilk looking fermented and my 11 year old sweet son always rushes to check the expiration date when I am cooking with buttermilk as he is certain that it is spoiled)!
Back to the recipe...these have also been known as Bella's Blueberry Pancakes or Caleb's Chocolate Chip Pancakes and Connor's 'How Big Can You Make 'em Hot Cakes' and Mara's Roll-Ups filled with Gram's Berry Jam and sprinkled with powdered sugar. Yes...I have been known to be a short-order cook. Just call me Flo. Order up!
The Best Buttermilk Pancakes Ever
Heat griddle to 375 degrees or put your cast iron over a medium high heat range.
The Best Buttermilk Pancakes Ever
Heat griddle to 375 degrees or put your cast iron over a medium high heat range.
Ingredients:
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 heaping tablespoon sugar
4 tablespoons unsalted butter
2 large eggs, lightly beaten
3 cups buttermilk (shhh...don't tell my kids)
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 heaping tablespoon sugar
4 tablespoons unsalted butter
2 large eggs, lightly beaten
3 cups buttermilk (shhh...don't tell my kids)
Instructions:
1. Heat griddle to 375 degrees or put your cast iron over a medium high heat range.
1. Heat griddle to 375 degrees or put your cast iron over a medium high heat range.
2. Whisk together dry ingredients in a medium mixing bowl.
3. Melt butter.
4. Whisk the lightly beaten eggs, buttermilk and melted butter into the flour mixture (without overmixing the batter because the key to the fluffiest pancakes is NOT overmixing the batter nor mixing it smooth. Leave the batter lumpy...mmm...buttery goodness later):
5. Test your griddle by sprinkling a few drops of water on it and if water bounces, dances and spatters off, it is hot enough. Brush 1/2 teaspoon of unsalted butter on the griddle (or heaven forbid, a bit of reserved bacon fat if you are makin' bacon too).
6. Pour about 1/2 cup of batter onto the heated griddle and when the cakes have bubbles on top (about 2 1/2 minutes) flip over. If you are making them to order, as my kids like, this is when you can add the blueberries or chocolate chips. Cook until golden on bottom, about 1 minute.
7. Serve them warm with butter, syrup, jam, rolled with a sausage, sprinkled with cinnamon sugar, dipped into real maple syrup...you name it!
