Zak has been inspired by our recent session of making Buttermilk Pancakes. These mixing bowls are a perfect size for a family batch and have the added benefit of an inbuilt pourer. From the bowl, straight into the pan. No mess no fuss. They are also kid friendly and our three had such fun making their own last weekend.
Check out the recipe we used developed my Martha Stewart:
- 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
- 1 cup fresh blueberries (optional)
Heat fry pan to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Test pan by sprinkling a few drops of water on it. If water bounces and spatters off surface, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess.
Using about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. 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.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with blueberries and maple syrup.