Ingredients
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2
-
2
-
1
-
1/2
-
3
-
2
-
3
-
4
-
-
-
-
-
-
-
Directions
Martha Stewart Buttermilk 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. Serve with Raspberry Syrup, if desired.,These were great pancakes…I love thin buttermilk pancakes, I thought that these were perfect. So much flavor. The cakes were tender, fluffy, light and fragile. Thanks so much for sharing this lovely recipe. Made for Fall Pac/12
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Steps
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1
Done
|
Heat Griddle to 375 Degrees. 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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Repeat With Remaining Batter, Keeping Finished Pancakes on a Heatproof Plate in Oven. Serve Warm. |
