SEATTLE - For a lot of families there's no bad time for pancakes. But how can you make them better? Seattle chef Tom Douglas invited us to his cooking school at the Hot Stove Society to get some tips on this comfort food classic. Below is his recipe.
Loretta's Buttermilk Pancakes with Wild Blackberries/ Tom Douglas
(Recipe from Tom Douglas' Seattle Kitchen)
Makes 6 Servings
3 cups all-purpose flour
1 tablespoon sugar
1½ teaspoons baking soda
1½ teaspoons kosher salt
1 teaspoon baking powder
2 large eggs
3½ cups buttermilk
¼ cup (½ stick) unsalted butter, melted, plus more for serving
Pure maple syrup
1 pint fresh blackberries, or other berries
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 to the dry ingredients, stirring with a wooden spoon until just smooth. Heat a nonstick griddle over medium-high heat. Drop the batter by the ¼ cupful (or, if you want to make the tiny silver dollar pancakes my daughter Loretta likes, drop the batter by the tablespoonful) into the hot pan 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 more minute.
Serve these pancakes with melted butter and maple syrup along with a bowl of the blackberries.
