Most of the time, I am not a big pancake fan… they’re just too sweet for me (is that even possible?) But when it comes to these homemade pancakes via Martha Stewarts recipe, I’m a TOTAL fan. Fluffy, moist and rich… they’re super easy to make and so good. Of course Thomas made them though… so, I can’t take credit. Have I ever mentioned how lucky I am to be married to an amazing cook?
YOU WILL NEED:
- 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 (We used some whole milk in place of buttermilk)
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
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- 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.
- 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.
- Using a 4-ounce ladle (We use a ice-cream scooper!), 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.
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.