pat's Recipe

Best Buttermilk Pancakes

Category: Waffles/pancakes

2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 Tbsp sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 Tbsp unsalted butter, melted plus 1/2 tsp
for griddle
1 cup fresh blueberries (optional)

Heat griddle to 375. Whisk flour, baking powder, baking soda, salt and sugar in a bowl. Add eggs, buttermilk and 4 Tbsp butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175. 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 butter onto griddle. Wipe off excess.
Using a 4-oz ladle, about 1/2 cup, pour batter in pools two inches apart. Scatter with berries, if using. When the pancakes bubble on top and are slightly dry around edges, about 2.5 minutes, flip. Cook until golden on bottom, about 1 minute. Repeat with remaining batter; keep finished pancakes on a heat-proof plate in the oven.

makes 9 6-inch pancakes