This post originally created by my bestie, Tamara Clough. Thank you, Tammy, for your guest post, and sharing some of your recipes with us!
I love pancakes. I think they are incredibly important in society and I am proud that they have their own place to shine. I like them at IHOP (my favorite location is Seatac near the Seatac airport), The Pancake House (Bremerton, WA) and That One Place (in Port Orchard, WA). In my earlier days, I thought pancakes were made from a box of Bisquick, which is fine and worked when I was a young mother cooking for her family. Then I found out about Krusteaz* and thought, Wow, this is it… These people have thrown together the right amount of ingredients to make pancake-making easy, and all you needed was to add water. This only-water idea was perfect because milk and eggs sometimes eluded my shopping list if I din’t have enough money.
Then the internet became a thing. It was so much easier to find recipes; you didn’t have to rely on a cookbook. Typing in what you wanted was easy. Then I had this awesome banana pancake recipe… I don’t always want bananas so I’d often leave them out. But it was my go-to recipe for, like, ever. Then one day I thought: Buttermilk pancakes!!! After some research I settled on a recipe from Martha Stewart. Trust me, if you can read then you should be able to make these amazing super-yummy buttermilk pancakes. I also need to advise you that if you are looking for something low in calories or sugar, this recipe is not for you. But if you want to be blown away, try it and please share your picture or comments. I’d love to see how they turned out for you.
*Editor’s Note: Because of Tammy, Krusteaz Buttermilk Pancake Mix and this recipe are the ONLY ways we make pancakes in our house!
INGREDIENTS
- 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 cup fresh blueberries (optional)
DIRECTIONS
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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.
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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.
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Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. 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.
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Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Do you have a story about cooking pancakes? Do you have a pancake recipe you would share with us? What are your best pancake hacks? Please share via comment or email us.
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