Recipe from Martha Stewart
Time: 20 minutes
Feeds: 2-3 people
Ingredients:
- 1 1/4 cup all-purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 tablespoons sugar
- 1 large eggs, lightly beaten
- 1 1/2 cups buttermilk
- 1/2 cup fresh blueberries (optional)
- Maple syrup for serving
Directions: Heat griddle to 375°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. It’s okay to leave some lumps in the pancake batter but I whisk mine until it’s fairly smooth.
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Be sure to grease your griddle with either cooking spray or butter. The melted butter might color your pancakes differently because of the milk fats.
Using a 1/4 cup measure, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. For bigger pancakes, use 1/3 or 1/2 cup measure.
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.
Notes: This recipe was originally double the amounts of everything and Martha also included melted butter in the batter. I found that the melted butter wasn’t make or break so cut it from the recipe for ease and one less dish. This amount of pancake batter is perfect for the two of us to have 3 pancakes each for dinner and then I can have 2 pancakes in the morning for breakfast with the leftover batter. It’s important that if you’re going to save batter, it gets used the next morning and doesn’t sit in the fridge for too long. This recipe is also Otto approved as he gets his own tiny pancakes when we have these as well. Serve with bacon or breakfast sausage as well!