56
May E V E RYDAY F OO D
UNBLEACHED ALL-PURPOSE FLOUR
+ SUGAR
+ BAKING POWDER
+ BAKING SODA
+ BUTTERMILK
+ FRESH LEMON JUICE
+ LARGE EGGS
+ UNSALTED BUTTER
+ SAFFLOWER OIL
1
Mix the batter . . .
2
Oil the skillet
3
WE REPEAT: DON’T OVERSTIR
. . . just not too much. The key to airy pancakes is keeping the batter lumpy. In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ½ teaspoon each baking soda and kosher salt until very well combined, about 30 seconds. In a large measuring cup, beat together 2 cups buttermilk, 1½ teaspoons lemon juice, 2 large eggs, and 2 tablespoons melted, cooled butter. Make a well in dry ingredients; stir in wet mixture. Let rest 10 minutes so gluten can relax for a more tender end result.
Some lumps in the batter are your friend. If it gets too smooth from overmixing, breakfast will (literally) fall flat.
Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer to a wire rack set in a rimmed baking sheet; keep warm in a 200° oven.
Swap
TOP TOOL
CITRUS STAR Lemon juice gives pancakes that tang lost from modern packaged buttermilk.
Pour and flip
Too much fat in the pan leads to uneven browning, which is why we use it sparingly. Heat a large nonstick or cast-iron skillet over medium; add 1 teaspoon safflower oil, then wipe with a paper towel, leaving behind a thin film.
For easy flipping, we recommend a wide, flexible spatula. We love the Tovolo silicone slotted turner ($12, crate andbarrel.com).
Substitute Cup4Cup, a gluten-free variety, for all-purpose flour. The batter won’t need to rest, but the pancakes will take an additional 2 to 3 minutes per side to cook.
TEST RUN Make a single pancake first to work out the kinks. If it gets too dark on the outside, or gummy in the middle, adjust the heat to medium-low. If it sets at the edges before developing color on the bottom, turn up the heat.
NEXT LEVEL: THREE MORE WAYS TO WORK PANCAKES AppleBuckwheat
A little buckwheat goes a long way to creating an earthier, deeper flavor. Replace just ¼ cup of the flour with buckwheat flour. While cooking, add 4 or 5 very thin apple slices to each pancake as bubbles form. Sprinkle with sugar, then flip. Serve with Greek yogurt and maple syrup. Sliced nectarines, pears, or peaches are delicious, too.
For supreming instructions, go to marthastewart.com/supreming-citrus.
Peanut Butter & Berries
Mix ⅔ cup chunky peanut butter with 1 tablespoon packed light brown sugar. Drop 2 teaspoons at a time on a parchmentlined baking sheet. Spread into disks with a spoon; freeze 1 hour. Drop 2 tablespoons batter in skillet; top with 1 disk and cover with 2 more tablespoons batter. Cook 3 to 4 minutes per side. Serve with sliced strawberries and maple syrup.
RicottaCornmeal
Cornmeal adds a subtle crunch, while ricotta makes pancakes even fluffier. Replace ⅓ cup of the flour with fine yellow cornmeal, and ¼ cup of the buttermilk with ½ cup fresh ricotta. Stir in 1 teaspoon orange zest, and replace the lemon juice with orange juice. Cook and serve pancakes, topped with supremed oranges, warm honey, and a dollop of ricotta.
R EC I PES A N D FO O D ST Y LI N G BY L AU RY N T Y R EL L ; PRO P ST Y LI N G BY CA R L A G O N Z A L E Z- H A RT
GROCERY LIST
