Monday, June 18, 2012

Fluffy Pancakes


Whenever we make that delectable breakfast food known as pancakes, it seems we always end up with rather dense albeit tasty pancakes. But we had yet to produce a light, fluffy pancake batter until we came across this recipe.


We have avoided using buttermilk in the past for pancakes, selecting more health-conscious recipes however this past Sunday was the fated day we tried the often highly regarded liquid and I have to say I can't foresee us returning to our pancake recipes sans buttermilk.


I have to admit that using buttermilk creates that true pancake that dreams are made of. Haha well, of course Martha would conceive such a recipe!


Buttermilk Pancakes (the original recipe calls for blueberries but we stuck with straight regular pancakes)
adapted from Martha Stewart via Dreamy Dish
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 teaspoon for the griddle

Heat electric griddle to 375° or a stove-top griddle over medium-high heat.
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.
Heat over to 175°. Using a pastry brush, brush 1/2 teaspoon of butter onto griddle.
Using a 4-ounce ladle (and 1/2 cup), pour pancake batter onto griddle, about 2 inches from each other.  
When pancakes have bubbles on top, and are slightly dry around the edges (about 2 1/2 minutes), flip.  Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in the oven.  







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