All right now, it's Sunday, three days after you've stuffed yourself with turkey and stuffing. I figure you're pretty sick and tired of Thanksgiving leftovers, so for Sunday Brunch I've plucked (ha, ha) a great pancake recipe from Tom Douglas' Seattle Kitchen, the first cookbook book written by that great Seattle chef and restaurateur.
These pancakes are named after Tom's lovely daughter Loretta. I love the little bit of tartness the buttermilk adds to these pancakes. These pancakes are light, delicious, and have that crunchy-on-the-outside, tender-on-the-inside qualities that great pancakes should have.
Tom would have serious eaters serve these pancakes with fresh blackberries, which are wonderful when in season (not now, unfortunately, in most parts of the world), but maple syrup and butter do just fine in the meantime.
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 2 large eggs
- 3 1/2 cups buttermilk
- 1/4 cup (1/2 stick) unsalted butter, melted, plus more for serving
- Pure maple syrup
In a bowl sift together the flour, sugar, baking soda, salt, and baking powder .
In another bowl combine the eggs and buttermilk, then add the melted butter. Gradually add the wet mixture to the dry mixture, stirring with a wooden spoon until just smooth.
Drop the batter. by the 1/4 cupful and cook until full of bubbles and the bottom side is golden (lift the pancake with a spatula to check the bottom), 2 to 3 minutes. Flip and cook the other side, about 1 minute
Serve these puppies with the maple syrup and butter.