For years I stayed away from buttermilk pancakes. The stuff I got in restaurants, or from a box, was heavy and nasty. In fact, the only pancakes I really liked were the ones my mother made. Hers were Dutch pancakes (of course) which are really more like thicker, eggier crepes, all rolled up with fried apples and real maple syrup (to be sure, I will be making those again, soon). But a buttermilk pancake didn’t interest me until I tried a recipe from Martha Stewart.
Now, I kind of have a “love/hate” thing going on with Martha. I’m not a real fan of all of the perfection. And I didn’t care for the way she handled herself when she got herself into hot water with her stock dealings. Still, she did come out of that whole ordeal with a nice looking crocheted thingy…..and, more importantly, she knows how to cook. It was her recipe for buttermilk pancakes that converted me into a buttermilk pancake fan. These are the lightest, tastiest buttermilk pancakes you will ever eat! And so, I present to you:
Martha Stewart’s Buttermilk 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)
First, you’ll want to preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Next, whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter into another bowl, whisk to combine, and add it to the flour mixture. Mix it together lightly; the batter should have small to medium lumps.
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.
Pour the batter in pools 2 inches apart (I use a 1/3 measuring cup). If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly (this time I used a frozen mixed cherry/berry blend from Trader Joes). 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.
Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.
I like to make several plain pancakes as well as the berry filled ones. Then you can wrap one around a sausage and you will have a wonderful “Pig in a Blanket”!