Martha Stewart Buttermilk Pancakes Recipe

Ingredients

• 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
• 1/2 teaspoon unsalted butter for griddle

Instructions

1. Heat your griddle to 375 degrees. While it warms up, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 3 tablespoons of sugar in a medium bowl.
2. In another bowl, add 2 large lightly beaten eggs and 3 cups of buttermilk, mixing them well. Gradually pour the mixture into the dry ingredients and add 4 tablespoons of melted unsalted butter. Whisk until just combined; it’s okay if the batter has small to medium lumps.
3. Preheat your oven to 175 degrees to keep the pancakes warm as you cook them. To check if the griddle is ready, sprinkle a few drops of water on it. If the water dances and sputters, you’re good to go.
4. Brush the remaining 1/2 teaspoon of butter or some reserved bacon fat onto the griddle, wiping off any excess to prevent sticking.
5. Using a 4-ounce ladle, pour about 1/2 cup of pancake batter onto the griddle in pools, leaving about 2 inches between each pancake. When you see bubbles forming on top and the edges appear slightly dry, which takes about 2 1/2 minutes, it’s time to flip them over.
6. Cook the pancakes until they turn golden on the bottom, about 1 minute more, then remove them from the griddle and place them on a heatproof plate in the oven to keep warm. Repeat with the remaining batter, serving the pancakes warm.