Martha’s Buttermilk Pancakes

Martha’s Stewart’s Recipe is the basis for Kumy’s favorite birthday cake: Pancake Cake. Kumy doesn’t much like regular cake, but he loves pancakes so we make a double batch, layer them with fresh fruit and drizzle the top with maple syrup.

I always mix pancakes in a pitcher because it’s easy to pour and saves washing dishes.

2 eggs
3 cups buttermilk (can add a little more if the pancakes are too thick)
4 Tbsp melted butter or oil
1/2 tsp vanilla
3 Tbsp sugar

Mix very well in a pitcher with a fork or wire whisk.

2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

You can mix these in a bowl if you want. However I just dump the flour in, then the baking powder, soda and salt and gently stir the dried ingredients together before I mix them with the liquid underneath.

Stir gently with a fork until just blended (there will still be many lumps, but no visible pockets of flour in the mix.)  Pour 1/3 cup batter into a  greased frying pan and cook until done. I often just “eyeball” it since the 1/3 cup measure always either falls in or drips batter everywhere.

Great variations: Stir in 1 cup fresh blueberries, or 1 cup diced apples, peaches or pears, (gently sauteed in a little butter and sugar first.) Or you can add a mashed-up banana (mash with a fork) and a splash of lemon juice.

Note: if you’re out of buttermilk, I’ve had good luck with substituting 1/2 plain yogurt and half milk.  Just work with it until you get a nice pouring consistency.

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