mmmm...TASTY

This is my favorite recipe for a Saturday morning breakfast.

BEST BUTTERMILK PANCAKES
(makes 9, six-inch pancakes)

The key to fluffy pancakes is not to over mix 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.

• 2 cups all-purpose flour, unbleached
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle, plus 1 tablespoon for serving
• 1 cup seasonal berries
• Maple Syrup to taste

1. Heat griddle to 375°. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.



2. Add eggs, buttermilk, 4 tablespoons butter, and one cup of your favorite seasonal berries (optional); whisk to combine. DO NOT OVER MIX. In general just mix long enough, a scant minute, to coat all the dry ingredients. Batter should have small to medium lumps.



3. Heat oven to 175°. 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.



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



5. 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.



6. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven.
   



7. Serve warm. With real Maple syrup.