We had pancakes for dinner last Friday night. I had buttermilk on hand and so I made them from scratch. Added some blueberries and BLAM: dinner. Um, this made more than the recipe said... dangerous stuff I tell you... we just kept taking more and more until this platter was almost empty and then lay on the couch, feeling full and syrupy and a little sick. But yum.
LOVE. breakfast. for. dinner.
Here's the recipe (from Martha Stewart):
- 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
- 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. 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 with real maple syrup.