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.