It's All In The Mix
- In a medium bowl, whisk together the dry ingredients to incorporate.
- Mix the wet ingredients into the dry ingredients. Do not whisk the batter to a smooth uniform consistency-this can result in a tough pancake. Instead lightly mix the batter, leaving it lumpy. The reaction of liquid and the pockets of dry ingredients (lumps) result in fluffy, light pancakes-isn't food science cool!
- The more melted butter there is in the pan does not necessarily mean the better the pancake. There is a good chance you'd end up with a "fried," crispy pancake exterior and an undercooked interior. Instead, rely on a thin film of butter coating the pan. I wipe the excess butter off of the griddle with a paper towel. This insures a pancake with even browning.
- It is best to flip the pancake when the batter surface is covered with tiny bubbles. The edges will bubble first and will begin to look a little dry. Avoid the temptation to flip until some of the interior bubbles have burst.
- For fruit pancakes, place fruit on top of the batter after its been poured onto the griddle. That way, you'll have fruit evenly distributed throughout the pancake. Nut and granola toppings will lose their crunch if they sit in the batter too long-so sprinkle those just as you would the fruit.
- Sliced Bananas
- Berries (strawberries, blueberries, blackberries)
- Rum-soaked raisins
- granola, pecans, walnuts
- Apple & Cinnamon
- Lemon Zest & Poppy Seeds
Yields: nine 6-inch pancakes
Martha Stewart Living, January 2001
• 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. 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.
2. 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.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. 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.
4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.