Martha Stewart's Favorite Buttermilk Pancakes

Name: Martha Stewart's Favorite Buttermilk Pancakes
Ingredients: 2 cups unbleached all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 cups buttermilk, room temperature; 1 1/2 teaspoons fresh lemon juice (from 1 lemon); 2 large eggs; 2 tablespoons unsalted butter, melted and cooled, plus softened butter for serving; 1 teaspoon safflower oil; Pure maple syrup, warmed, for serving

Added by

Rachel about 3 years ago

Made Never

www.marthastewart.com

Ingredients

2 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk, room temperature
1 1/2 teaspoons fresh lemon juice (from 1 lemon)
2 large eggs
2 tablespoons unsalted butter, melted and cooled, plus softened butter for serving
1 teaspoon safflower oil
Pure maple syrup, warmed, for serving

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and melted and cooled butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes. Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film. Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve a tall stack with softened butter and maple syrup.