MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Perfect Buttermilk Pancakes
Categories: Breads, Dairy
Yield: 4 servings

2 c A-P flour
3 tb Sugar
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 1/4 ts Kosher salt
2 1/2 c Buttermilk
2 lg Eggs
3 tb Unsalted butter, melted
Oil for the pan

Set the oven @ 325ºF/165ºC.

Whisk flour, sugar, baking powder, baking soda and
kosher salt together in a bowl. Using the whisk, make a
well in the center. Pour the buttermilk into the well
and crack eggs into buttermilk. Pour the melted butter
into the mixture. Starting in the center, whisk
everything together, moving towards the outside of the
bowl, until all ingredients are incorporated. Do not
overbeat (lumps are fine). The batter can be
refrigerated for up to one hour.

Heat a large nonstick griddle or skillet, preferably
cast-iron, over low heat for about 5 minutes. Add 1
tablespoon oil to the skillet. Turn heat to medium-low
and using a measuring cup, ladle 1/3 cup batter into the
skillet. If you are using a large skillet or a griddle,
repeat once or twice, taking care not to crowd the
cooking surface.

Flip pancakes after bubbles rise to surface and bottoms
brown, about 2 to 4 minutes. Cook until the other sides
are lightly browned. Remove pancakes to a wire rack set
inside a rimmed baking sheet, and keep in heated oven
until all the batter is cooked and you are ready to
serve.

By: Alison Roman

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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