Buttermilk Pancakes

Name: Buttermilk Pancakes
Yield: About 24 4-inch pancakes
Ingredients: 2 cups all-purpose flour; 2 Tbsp sugar; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 large eggs; 2 cups buttermilk; 1/2 cup milk; 1/4 cup butter, melted

9 ingredients•6 steps•About 24 4-inch pancakes

Bette's Diner, Berkeley, California

1
In a large bowl, combine the dry ingredients.
2
In another bowl, lightly beat the liquid ingredients together.
3
Add the liquid mixture to the dry ingredients all at once, stirring just to blend. The batter should be slightly lumpy.
4
Heat a lightly oiled griddle or heavy skillet over medium-high heat.
5
Portion 1/4-cup measures of batter onto the hot griddle, spacing them apart generously.
6
When bubbles cover the surface of the pancakes and their undersides are lightly browned, turn them over and cook about 2 minutes more, until the other sides are browned.

💡 Cook's Notes

To the batter, add 1 cup fresh, frozen, or drained canned blueberries and 1/2 tsp freshly grated orange zest. If using fresh berries, dust them lightly with flour to keep them suspended in the batter and prevent color from running. Melt 2 Tbsp butter in a heavy skillet. Add 1/2 cup chopped pecans, 2 Tbsp sugar, and a few drops of lemon juice. Cook, stirring, for about 2 minutes, until the pecans are lightly toasted and the sugar is just beginning to caramelize. Cool slightly and stir the nut mixture into the batter. Cook 4 slices of bacon until crisp. Drain, crumble, and add to batter. Serve pancakes in stacks of two, topping each stack with a fried egg.