I have not been doing anything impressive in our kitchen recently, lots of baking cookies and heating up frozen pizza. Just can’t seem to get motivated to make big meals anymore! Last night I tried a new recipe for pancakes, since the box of Hungry Jack mix leaves something to be desired! We stopped using bisquick a couple of years ago when we saw how much transfat was in it and switched to another mix, but I don’t think either produces very good pancakes. This batter was quick and easy to mix up, the hard part was waiting for them to cook since I cooked them on low-medium. UUUUUUGGGGGGHHHHH. I am so not patient, lol! Took forever to make them all, but they were VERY good, so it was worth it! Before you go any further or ever attempt to make pancakes again, go read Smitten Kitchen’s tips for making pancakes, I found them EXTREMELY helpful and definitely think it made a difference in getting the right taste and texture in these pancakes.
Best Buttermilk Pancakes (adapted from Martha Stewart’s Original Classics Cookbook, as seen over at Smitten Kitchen)
Yield: Martha says this makes 9 6-inch pancakes.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle
1 cup blueberries, fresh or frozen and thawed (optional)
1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.
2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.
3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.
If you prefer having a pancake mix in your pantry, you can make your own. I use Alton Brown’s “Instant Pancake Mix”
and they come out great every time!
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