Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 ½ tsp sugar; 1 large egg, lightly beaten; 1 ½ cups buttermilk; 2 tbsp unsalted butter, melted, plus 1/2 teaspoon for griddle; ½ cup fresh blueberries (optional)

AuthorGeneCategoryBreakfastDifficultyBeginner

From Martha Stewart

Yields2 Servings

Prep Time10 minsCook Time15 minsTotal Time25 mins

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 ½ tsp sugar

1 large egg, lightly beaten

1 ½ cups buttermilk

2 tbsp unsalted butter, melted, plus 1/2 teaspoon for griddle

½ cup fresh blueberries (optional)

Heat griddle to 375 degrees.
Whisk together flour baking powder baking soda salt and sugar in a medium bowl.

Add egg buttermilk and 2 tablespoons butter; whisk to combine. (Batter should have small to medium lumps.)

Heat oven to 175 degrees. 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.

Using a 4-ounce ladle about 1/2 cup pour pancake batter in pools 2 inches away from one other. Scatter with berries if using.

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.

Repeat with remaining batter keeping finished pancakes on a heatproof plate in oven. Serve warm.

Ingredients