Makes about 16
To make blueberry pancakes, stir in the dry ingredients, then add 1 1/2 cups fresh or frozen blueberries. For banana-nut pancakes, add 2 mashed bananas and 1/2 cup chopped pecans or walnuts. To serve all the pancakes at once, heat the oven to 250 degrees and transfer the cooked rounds to a baking sheet; keep them warm until the rest are cooked.
|1 1/2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|4||tablespoons ( 1/2 stick) unsalted butter, melted and cooled slightly|
|Vegetable oil (for the skillet)|
|Maple syrup, heated until warm (for serving)|
2. In another bowl, whisk the eggs. Whisk in the buttermilk, then the butter. Add the buttermilk mixture to the dry ingredients and stir just until blended. Don't overmix; it's fine if small lumps remain.
3. Heat an electric or stove-top griddle or nonstick skillet to medium heat. Brush the griddle lightly with oil, if needed.
4. Pour the batter by 1/4 cupfuls onto the griddle, leaving a little space between them. Cook for about 3 minutes, without disturbing, until the bottoms are golden and some bubbles form on top. Flip the pancakes and cook the other sides until golden. Serve with warm syrup. Lisa Zwirn