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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

NYT Perfect Buttermilk Pancakes Recipe

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This recipe for NYT Perfect Buttermilk Pancakes is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
3 tbsp sugar
1½ tsp baking powder
1½ tsp baking soda
1¼ tsp kosher salt
2½ cups buttermilk
2 large eggs
3 tbsp unsalted butter, melted
Oil for skillet: canola, coconut
Directions:
Directions:
Heat oven to 325º,
Whisk flour, sugar, baking powder, baking soda and salt together in a bowl. Using the whisk make a well in the center.
Pour the buttermilk into the well, then add eggs, then melted butter.
Starting in the center, whisk everything together, moving towards the inside of the bowl,until all the ingredients are incorporated. Do not overbeat (lumps are fine). Best result when the batter is let set to rest for at least 15 minutes. (The batter can be refrigerated for up to one hour.)
Heat a large nonstick griddle or skillet over for low heat for about 5 minutes. Add 1 tbsp oil to the skillet. Turn heat to medium-low and using a measuring cup, ladle ⅓ cup batter into the skillet. Repeat once or twice, taking care not to crowd the cooking surface.
Flip pancakes after bubbles rise to surface and bottoms brown, about 2-4 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.

 

 

 

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