Marth Stewart Best Of Buttermilk Pancakes Recipes

Steps:

• 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.

Steps:

• 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.
• I drop mine in a 12" skillet pan using a 1/3 cup measuring cup. That fits 3 pancakes at once. It makes about 20 pancakes this size.
• If using fruit, I drop the 3 pancakes and then spread the fruit out on each. Turn when the top is covered with bubbles and is browning nicely.

Steps:

• Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until thoroughly combined. Toss blueberries with 2 tablespoons flour mixture in a medium bowl and set aside. Make a well in the center of remaining flour mixture and add buttermilk, eggs, and lemon zest. Whisk together, gradually incorporating flour mixture, mixing just until combined; some small lumps should remain in the batter. Fold in blueberries. Let batter stand 10 minutes.
• Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush griddle with oil and ladle 1/3 cup batter per pancake onto griddle. When small bubbles appear across surface of pancakes and the edges lift from griddle, flip and continue cooking until pancakes are golden brown on the second side and are springy to the touch, about 3 minutes total. Serve with butter and maple syrup; then continue with the rest of the batter.

Steps:

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and melted and cooled butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
• Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
• Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve a tall stack with softened butter and maple syrup.

Steps:

• Preheat oven to 200 degrees. In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in flour mixture and add eggs, milk, and butter; mix together gently (there will be lumps). Gently fold in blueberries.
• Lightly oil a griddle or large skillet and heat over medium. Add batter to griddle by the 1/4-cupful, leaving space in between. Cook until bubbles form on surface, then flip and cook 1 minute. Transfer pancakes to a platter; keep warm in oven. Repeat with more oil and remaining batter (makes about 20). Serve with maple syrup and more blueberries.

Steps:

• Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
• Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.