Jacqueline's buttermilk pancakes

Jacqueline's buttermilk pancakes
from Ellen's kitchen, with thanks to Alton Brown


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3 tbs sugar
  • 2 large eggs
  • 2 cups buttermilk, at room temperature
  • 4 tbs unsalted butter, melted and slightly cooled, plus more for griddle
  • dry goods and whisk in large bowl. 
  • liquids, including fat and eggs, in medium bowl and whisk.
  • wet ingredients to dry ingredients and mix just until batter comes together.  Do NOT mix smooth.

  • non-stick frying pan over medium-low heat.
  • heat of pan by flicking water on it.  If water dances across pan, ready!
  • a bit of butter in pan, swirling to coat.  Ladle batter onto griddle and cook until bubbles form and bottom is golden, about 3 minutes.  Flip and cook until second side is golden, another 2 minutes or so.  Adjust heat as needed.
  • right away, or keep warm, layered inside folds of a kitchen towel placed under a heating pad set to high.  Leftover pancakes can be frozen, separated by wax paper in Ziploc bags, for up to a month.  To reheat, pop in toaster.  


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