Martha's Buttermilk Pancakes
Fresh buttermilk pancakes that are light and fluffy always put a smile on faces.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tbs sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tbs unsalted butter, melted, plus
- 1/2 tsp for griddle
- 1 cup fresh blueberries (optional)
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Method
Heat griddle to 375. Whisk flour, baking powder, baking soda, salt, and sugar in a bowl. Add eggs, buttermilk, and 4 tbs butter; whisk to combine. Batter should have small to medium lumps. Heat the oven to 175. 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 tsp of butter or reserved bacon fat onto griddle. Wipe off excess. Using a 4-oz ladle, about 1/2 cup, pour batter into pools two inches apart. Scatter with berries, if using. When the pancakes bubble on top and are slightly dry around edges, about 2 1/2 minutes, flip. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keep finished pancakes on a heatproof plate in the oven.
Notes: If serving with bacon, reserve half a teaspoon of bacon drippings to grease the griddle.
Number of Servings:
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