Adapted from Martha Stewart's Best Buttermilk Pancake Recipe. Adapted to fit our tastes.
The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth.
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 2 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 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 1/4 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top which do not close 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 854 | ||
Calories from Fat: 567 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.1g | 84 % | |
Saturated Fat 38.9g | 195 % | |
Monounsaturated Fat 16.6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 255.8mg | 79 % | |
Sodium 973.8mg | 34 % | |
Potassium 400.2mg | 11 % | |
Total Carbohydrate 57.9g | 17 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 56g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 854
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