Wednesday, December 2, 2009

Recipe: Buttermilk Pancakes

3 tablespoons butter, melted
2 cups unbleached all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk
2 large eggs
Vegetable oil for pan
Maple syrup for serving

In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk the buttermilk and eggs.

Pour the wet ingredients into the dry ingredients.

Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened.

Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps).

Let the batter rest while you heat the pan.

Heat a griddle or a large skillet over medium heat until drops of water briefly dance on the surface before evaporating.

Lightly oil the griddle.

Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart.

let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes.

Check the underside of each pancake to make sure it's nicely browned; then flip.

Cook until the second side is nicely browned, about 1 minute more.

Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Serve hot with butter and maple syrup.

Fine Cooking Magazine
December/January 2010
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