Photo: Beth Dreiling Hontzas; Styling: Caroline Murphy
Yield:
Makes about 16 (4-inch) pancakes
Total time:
34 Minutes
Recipe from
Recipe Time
Hands-on:
34 Minutes
Total:
34 Minutes
Ingredients
1 3/4 cups
all-purpose flour
2 teaspoons
sugar
1 1/2 teaspoons
baking powder
1 teaspoon
baking soda
1 teaspoon
salt
2 cups
buttermilk
2
large eggs
1/4 cup
butter, melted
Preparation
1. Combine flour and next 4 ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.)
2. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Buttered Honey Syrup.
Note:
Use a light hand when stirring the batter; overmixing will cause a rubbery texture. When using a griddle to cook pancakes, set the temperature dial to 350°.
January 2010
