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Buttermilk Pancakes from Al's Breakfast




Source of Recipe


by Laurel, from Star Tribune


Recipe Introduction


Note: When Al's Breakfast, the morning-meal institution near the University of Minnesota, was featured in Gourmet magazine in 1994, Taste printed the pancake recipe that appeared in the magazine.


List of Ingredients




• 3 c. flour
• 2½ tsp. baking powder
• 1½ tsp. sugar
• 1 tsp. salt
• 3/4 tsp. baking soda
• 4 c. buttermilk, plus additional if necessary
• 2 extra-large eggs, slightly beaten
• 3 tbsp. unsalted butter, melted, plus additional for brushing griddle

Optional ingredients:
• 1 pint blueberries or blackberries, picked over and rinsed
• 1 c. chopped walnuts
• 1 c. whole-kernel corn

Recipe



In a large bowl, whisk together flour, baking powder, sugar, salt and baking soda. In another large bowl, stir together buttermilk, eggs and melted butter. Add buttermilk mixture to flour mixture and combine.

Let batter stand for at least 15 minutes (or cover with plastic wrap and refrigerate overnight; stir it well before pouring, adding a little more buttermilk to thin batter if necessary). If adding berries, fold in at this point.

Heat a griddle or large cast-iron skillet over moderate heat until hot enough so drops of water scatter on surface. Brush cooking surface with additional melted butter. Working in batches, pour batter onto griddle or into skillet to form pancakes about 6 inches in diameter. If adding walnuts or corn, sprinkle them on pancakes at this point. When most bubbles on top of pancakes begin to pop, flip and cook about 1 minute more. Transfer cooked pancakes to a warmed platter and serve with maple syrup and butter.

Makes 10 to 12 pancakes.