Six Figure Life is all about pancakes!
My husband loves pancakes. I mean adores them. He can eat them with sausage, bacon, fried chicken, you name it. He can even eat them solo. His favorite recipe so far is one he found from Martha Stewart. She says the secret to fluffy pancakes is to not overmix the batter.
This is Martha Stewars’s Buttermilk Pancake Recipe below and it’s relatively easy:
- 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, plus 1/2 teaspoon for griddle
- 1 cup fresh blueberries (optional)
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.
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.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. 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.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
I serve my pancakes with sliced strawberries and whipped butter. My husband loves his butter melted so it can soak into the pancakes. Either way you like them, enjoy!
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