I tried microwavable frozen pancakes (uhmm... they're lousy), and I had some diner pancakes (some are great!). But they were not even close to the recipe that I found at Martha Stewart.
Here it goes...
- 2 c all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp sugar
- 2 large eggs, lightly beaten
- 3 c buttermilk
- 4 Tbsp unsalted butter, melted (plus more for cooking if you're not using a non-stick pan)
- Heat your pan until water sizzles (the original recipe called for a griddle, but I didn't have one, so I just used a non-stick pan). Whisk together flour, baking powder, baking soda, salt and sugar.
- Add eggs, buttermilk and 4 Tbsp melted butter. Whisk to combine until medium lumps form. The key to fluffy pancakes is to not overmix the batter.
- Test the pan if it is hot enough by sprinkling a few drops of water on it. If the water bounces and spatters, the pan is ready to go. Pour 1/2 cup (around 6 inches in diameter) of the pancake batter in pools 2 inches away from one another, if they fit.
- When pancakes have bubbles on top, and the edges are slightly dry, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
- Repeat with remaining batter. Serve warm.
For pancake topping, we always use honey (acacia or black sage are best). They are so much better than pancake or maple syrup.