We love our traditional buttermilk pancake recipe, but I'm still searching for one that mimics the pancake houses and Perkins. This recipe doesn't match what I was looking for, but it's a tasty recipe for sure.
What's better... this recipe works for both waffles and pancakes {score!} and makes enough batter to make a dozen 3 inch pancakes and 4 Belgian-sized waffles.
Martha's Buttermilk Pancakes - Adapted from Martha Stewart
1 C all purpose flour
1 C whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 T sugar
2 eggs
3 C buttermilk
1 T olive oil
Directions:
Begin by mixing together the sugar, salt, baking powder, baking soda, and flours in a large bowl.
Lightly beat the two eggs (I was lazy and didn't want to dirty another bowl, so I used the measuring cup!).
Add the eggs to the dry ingredients.
Then, add the buttermilk and olive oil (or melted butter!).
Whisk to combine.
Batter should be pretty smooth, although there will be some clumps. Try not to over mix.
Using a ladle, pour the batter onto a hot griddle (350 degrees). Space the pancakes about 2 inches apart because they will spread -- especially if you use a buttermilk substitute rather than real buttermilk.
Cook until bubbles form around the edges; then flip and cook until lightly browned. I love the brown coloration from the buttermilk. Yum, yum.
If you wish to make waffles, ladle the batter into a greased waffle maker. Make according to your waffle maker's directions, and carefully remove. I found I need a good greasing in the waffle maker and to slowly and carefully re-open the lid after making the waffle in order to get the waffles out in one piece; but they taste delightful!
The leftovers, especially pancakes, freeze well.
