Wednesday, March 31, 2010

Martha Stewart's Buttermilk Pancakes

These are the best, lightest, most tender pancakes I've ever had. They are beyond fluffy. When I first read the recipe I thought there was an error as the amount of buttermilk is 3 cups to only 2 cups of flour. Thankfully, I didn't make any changes and the pancakes turned out perfectly. One tip I have is to cook these on low heat--they are very tender and burn easily before getting cooked through in the middle.

Here's the recipe.

Make these and have a fabulous breakfast treat!

6 comments:

  1. Ah! Good note about those proportions!

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  2. Thats a very helpful tip for me as I havent tried pancakes yet. look fluffy and tempting!

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  3. Oh, thanks. I'm going to try these since we love pancakes around her.

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  4. OK, I will admit I have pancake phobia! I don't even like to get them in a restaurant unless I'm positive they're not doughy. But you may have sold me on this recipe with your "beyond fluffy" comment!

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  5. If you have the time to beat the egg whites separately, then fold them in, these are the best bloody buttermilk pancakes around.

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