Martha Stewart Buttermilk Pancakes

These are the best pancakes ever!! Everyone that I have made these for has made the switch to these. These pancakes are from scratch - which makes you feel better about eating them :) but they are very simple to make. I put that it serves 4 but it just depends on how many you want to eat :) Martha Stewart says that it makes 9 6-inch pancakes.

Category:	Breakfast
Primary ingredient:	Other
Difficulty level:	Easy
Type:	Pancakes
Source:	Martha Stewart
Serves:	4
Prep time:	Under 30 min
Cooking time:	Under 30 min
Organic ingredients recommended:	No
Freezes well:	No
Web address:	http://www.marthastewart.com/recipe/best-buttermil...
Created:	April 2008
Recommended for:	Any Parent, All Ages

Ingredients

2 Cup(s)	All Purpose Flour
2 Teaspoon(s)	Baking Powder
1 Teaspoon(s)	Baking Soda
1/2 Teaspoon(s)	Salt
3 Tablespoon(s)	Sugar
2	Large Eggs - Lightly Beaten
3 Cup(s)	Buttermilk
4 Tablespoon(s)	Melted Butter, Plus 1/2 teaspoon for griddle

Instructions

Heat griddle 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.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. 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 warm.