We've had a lot of recipe testers tell us that this recipe is spot on good. We tested it ourselelves this weekend and agree that it's the best pancake we've ever eaten. We tested both the basic recipe and the variation at the bottom. Approved and ready to roll!
Griddle cakes, flapjacks, hotcakes, pancakes — we certainly have plenty of names for pancakes. Of all the possible pancake batter additions, blueberries are the most popular. Buttermilk makes particularly tender pancakes.
Serves 4 to 6
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 eggs, well beaten
1/4 cup melted butter
Butter for grilling
Toppings (maple syrup, butter, etc.; optional)
1. Preheat the oven to 200° F. Preheat a griddle or large skillet over medium-high heat while you prepare the batter.
2. Use a spoon to stir the flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. In a large bowl, beat the buttermilk, eggs, and butter until well blended. Stir in the flour mixture just until moistened.
4. Grease the griddle with 1 teaspoon of butter. Ladle about 1/3 cup of batter onto the griddle for each pancake. Cook for 3 minutes until the tops are bubbly and the bottoms are browned. Flip them and cook for another 3 minutes. Don’t let the butter burn; adjust the heat as needed. Remove the finished pancakes from the skillet and serve hot, or place them on a heatproof plate and keep them warm in a preheated oven. Continue making pancakes until all the batter is used, greasing the pan with 1 teaspoon of butter before cooking each batch. Serve them with toppings of your choice.
Fold in 1 cup blueberries, fresh or frozen (thaw and drain if frozen) in buttermilk pancakes (page 000) batter. Complete the recipe as instructed.