1 pound Flour
2 tablespoons Granulated sugar
1 tablespoon Baking powder
1 1/2 teaspoons Salt
1 1/2 pints Buttermilk
2 ounces Unsalted butter, melted
3 Eggs
Clarified butter, as needed
Yield: 24 Pancakes
1. Sift the flour, sugar, baking powder and salt together.
2. Combine the buttermilk, melted butter and eggs and add them to the dry ingredients. Mix just until the ingredients are combined.
3. If the griddle is not well seasoned, coat it lightly with clarified butter. Once its temperature reaches 375°F (190°C), drop the batter onto it in 2-fluid-ounce (60-milliliter) portions using a ladle, portion scoop or portioner.
4. When bubbles appear on the pancake's surface and the bottom is browned,flip the pancake to finish cooking.
Notes: Variations:
Blueberry Pancakes -- Gently stir 1 pound (480 grams/100%) of fresh or frozen blueberries into the batter. If using frozen berries, drain them thoroughly then pat dry with paper towels before adding them to the batter. Serve with blueberry syrup or compote.
Apple-Pecan Pancakes -- Gently fold 4 ounces (120 grams/25%) of chopped cooked apples, 0.02 ounces (1/4 teaspoon/1/2 gram/0.01%) of cinnamon and 1 ounce (30 grams/6.2%) of finely chopped pecans into the batter.
2 tablespoons Granulated sugar
1 tablespoon Baking powder
1 1/2 teaspoons Salt
1 1/2 pints Buttermilk
2 ounces Unsalted butter, melted
3 Eggs
Clarified butter, as needed
Yield: 24 Pancakes
1. Sift the flour, sugar, baking powder and salt together.
2. Combine the buttermilk, melted butter and eggs and add them to the dry ingredients. Mix just until the ingredients are combined.
3. If the griddle is not well seasoned, coat it lightly with clarified butter. Once its temperature reaches 375°F (190°C), drop the batter onto it in 2-fluid-ounce (60-milliliter) portions using a ladle, portion scoop or portioner.
4. When bubbles appear on the pancake's surface and the bottom is browned,flip the pancake to finish cooking.
Notes: Variations:
Blueberry Pancakes -- Gently stir 1 pound (480 grams/100%) of fresh or frozen blueberries into the batter. If using frozen berries, drain them thoroughly then pat dry with paper towels before adding them to the batter. Serve with blueberry syrup or compote.
Apple-Pecan Pancakes -- Gently fold 4 ounces (120 grams/25%) of chopped cooked apples, 0.02 ounces (1/4 teaspoon/1/2 gram/0.01%) of cinnamon and 1 ounce (30 grams/6.2%) of finely chopped pecans into the batter.
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