- Info
Best Buttermilk Pancakes
by
jhh
—
last modified
Oct 28, 2009 04:33 PM
Makes nine 6-inch pancakes. The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.
Ingredients
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cups
all-purpose flour
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teaspoons
baking powder
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teaspoon
baking soda
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teaspoon
salt
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tablespoons
sugar
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large eggs
, lightly beaten |
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cups
buttermilk
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tablespoons
unsalted butter
, melted, plus 1/2 teaspoon for griddle |
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Directions
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1. Heat griddle to 375�.
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. |
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2. Heat 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 teaspoon of butter or reserved bacon fat onto
griddle. Wipe off excess. |
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3. Using a 4-ounce ladle,
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. |
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4. Repeat with remaining
batter, keeping finished pancakes on a heatproof plate in oven.
Serve warm. |
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