D is off to Colorado this weekend for work. (Yes, I'm totally jealous. Aside from the bit where he's climbing towers to retrieve equipment and whatnot.) But before he headed out this morning, he asked if I could make some buttermilk pancakes. After a bit of grumbling (I am not a morning person), I set to it. Although I'm pretty sure I named the last buttermilk pancakes recipe I posted on this blog as "the best ever," I think we've got a new contender. Today I tried a recipe from Martha Stewart, and it did not disappoint. The pancakes are delightfully fluffy and have a nice tangy buttermilk flavor. Add a little pure maple syrup on top (from Wisconsin, of course!), and you've got yourself a filling morning breakfast.
Buttermilk Pancakes (adapted from this Martha Stewart recipe)
makes at least nine 6" pancakes (I made a combination of regular-sized and silver-dollar sized pancakes)
2 cups unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons raw sugar
2 large eggs, lightly beaten
3 cups lowfat cultured buttermilk
2 tablespoons unsalted butter, melted, plus additional 1/2 teaspoon for griddle
1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside.
2. In a small bowl, whisk together the eggs, buttermilk, and melted butter.
3. Add the liquid ingredients to the dry ingredients. Whisk together until just combined. Do not overmix. The batter will be lumpy.
4. Preheat an electric griddle to 375 degrees. Grease the griddle lightly with butter.
5. Use a spoon or small measuring cup (I used a 1/3 cup measure) to pour the batter into ~6" circles onto the hot skillet. Cook until bubbles form (about 1 1/2 to 2 minutes), then flip and cook until browned on the other side (about one minute more).
6. Place the cooked pancakes on an oven-safe plate in a warm oven until ready to serve.