Recipes
Buttermilk pancakes, three grades deep
One stack, three pours. Golden first, Amber next, Very Dark last — taste them side by side and decide which one you reach for.
Recipe by The Longview Kitchen · @longviewfarm
Instructions
Serves 4 (about a dozen 4-inch pancakes)Active Time · 15 min
Full Time · 30 min
- 1Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly mixed.
- 2In a second bowl, whisk buttermilk, eggs, and melted butter until smooth.
- 3Pour the wet into the dry. Fold with a spatula just until you've lost the dry streaks — the batter should still be lumpy. Overmixing here is what makes tough pancakes. Rest the batter 10 minutes while the pan heats.
- 4Heat a heavy skillet or griddle over medium-low. Once a drop of water dances and evaporates in a second or two, swipe the surface with a buttered paper towel.
- 5Ladle ⅓ cup of batter per pancake, leaving room to spread. Cook 2–3 minutes, until bubbles form across the top, the edges look set and dry, and the underside is deeply golden.
- 6Flip once and cook another 1–2 minutes, until the second side is golden and the pancake springs back when pressed lightly in the center.
- 7Stack and hold warm in a 200°F oven on a wire rack while you finish the batch. Don't tent with foil — they'll steam and go soft.
- 8Serve in three small stacks per plate, one grade poured over each: Golden over the first stack, Amber over the second, Very Dark over the third. Finish each with a small pinch of flaky salt and a knob of cold butter.
From the Kitchen
If you only have one bottle: Amber is the answer for a weekday pancake. Save the Very Dark for the next time you want to cook something you'll remember.Tagged:PancakesBreakfastThree grades
