Total Time: 20
Yield: about 20 pancakes
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- 2 cups all-purpose flour
- 3 tablespoons sugar
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, melted, plus extra for cooking
- 2 large eggs
- 2 cups buttermilk
- 1/2 cup milk
- Garnish: maple syrup or Whipped Maple Mascarpone
Instructions:In a large bowl, whisk dry ingredients together. In a separate bowl, whisk melted butter with eggs until blended, then whisk in buttermilk and milk. Add wet ingredients to dry ingredients, then stir until just blended. Let batter rest 8 to 10 minutes.
Heat a lightly buttered griddle or cast-iron skillet over moderately high heat. Ladle in batter, about 1/2 cup at a time. Cook 2 to 3 minutes on one side, until bubbles begin to appear on the surface. Flip pancakes and cook 2 minutes longer, or until browned. Repeat with remaining batter. Serve with warm maple syrup and, if desired, Whipped Maple Mascarpone.