Martha Stewart Buttermilk Pancakes

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter. Serve with raspberry syrup, if desired.

Steps

Heat griddle to 375 degrees.

Whisk together flour , baking powder , baking soda , salt , and sugar in a medium bowl.

Add eggs , buttermilk , and 4 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 remaining 1 / 2 teaspoon of butter or reserved bacon fat onto griddle.

Wipe off excess.

Using a 4-ounce ladle , about 1 / 2 cup , pour pancake batter , in pools 2 inches away from one other.

When pancakes have bubbles on top 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.

Ingredients

all-purpose flour, baking powder, baking soda, salt, sugar, eggs, buttermilk, unsalted butter