Photo: Ben Fink
The secret to these fluffy, ever-popular pancakes from JBF America's Classics Award winner Al’s Breakfast? A generous pour of buttermilk and a drizzle of melted butter in the batter.
Ingredients
2 cups buttermilk
1 large egg, beaten
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons unsalted butter, melted, plus extra for cooking and serving
1/2 cup frozen blueberries ¹
1/3 cup chopped walnuts
Maple syrup
1 large egg, beaten
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons unsalted butter, melted, plus extra for cooking and serving
1/2 cup frozen blueberries ¹
1/3 cup chopped walnuts
Maple syrup
Method
In a medium bowl, combine the buttermilk and beaten egg. In a separate large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in the melted butter. Allow the mixture to sit for at least 15 minutes, or overnight in the refrigerator.
Heat 1 tablespoon of the butter over medium heat in a heavy skillet or griddle. When the butter is sizzling, pour about 1/4 cup of the batter per pancake onto the skillet, leaving space between the pancakes. (Depending on the size of your griddle, it’ll take 3 or 4 batches to make all the pancakes. Be sure to add more butter to the griddle between each batch.) Turn the heat to low and immediately place 5 or 6 frozen blueberries and 3 or 4 walnut pieces on each pancake. Cook until lightly brown, turning once with a spatula, about 4 minutes per side. Repeat with the remaining batter. Serve topped with a pat of butter and a drizzle of maple syrup.
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