Ingredients 1/4 cup sweet butter 3 c buttermilk 4 lg eggs 3/4 cup flour, ( + 1 tb ) 1/4 cup whole-wheat flour 1/4 cup wheat germ 1/4 cup rolled oats 1 tablespoon cornmeal 2 teaspoon baking powder 2 teaspoon baking soda 1
butter, for skillet 1
salt, pinch
Directions: Whisk together melted butter, buttermilk and eggs. Combine all the dry ingredients in a large mixing bowl. Make a well in the center. Pour in liquid mixture. Mix together well, but do not overbeat. Allow batter to relax for 15-20 minutes. Preheat lightly buttered over medium-high flame. Ladle 1/2 cup batter on skillet to form each pancake. Wait till pancakes bubbles and then flip. Keep pancakes warm in 250-deg oven with bowl on top. Makes 10-12 (large) pancakes. From a NY restaurant
How To make PANCAKES, NY's Videos
The Secret to Perfect Fluffy Pancakes Every Time | NYT Cooking
Join Vaughn as he once again digs in to the recipe comments! This time, his mission is to uncover the best version of pancakes, as suggested by NYT Cooking subscribers. What techniques or changes come out on top? Watch to find out.
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The Fluffiest Pancakes You'll Ever Eat
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Bubby’s Pancakes Make It The Best Brunch In NYC | Superlatives
Owner Ron Silver started Bubby's in 1990 by selling pies to other NY restaurants for Thanksgiving Day, and it has grown to become a comfort food brunch spot known not just for the simplistic yet delicious food, but also a key New York eatery to spot celebs. Bubby’s is famous for their brunch selections, including the sourdough pancakes, which uses a starter from 1890, and a more traditional stack topped with fried chicken (which is brined in-house for 24 hrs). Insider's Lisa Paradise traveled to Bubby’s original location to talk with the owner Ron Silver, and find out what makes Bubby’s pancakes unique.
Editor's note: Insider visited Bubby's in February 2020. The TriBeCa location is currently open for takeout and delivery daily from 8 a.m. - 9 p.m. Please visit their website for more information:
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Bubby’s Pancakes Make It The Best Brunch In NYC | Superlatives
Fluffy Lemon Ricotta Pancakes with Blueberry Syrup | Genevieve Ko | NYT Cooking
Genevieve Ko is here to convince you to put ricotta in your pancakes. Her recipe for Lemon Ricotta Pancakes with Blueberry Syrup is full of tips: She shows us how to make the perfect batter, the key to cooking pancakes evenly and a trick for foolproof flipping. Get the recipe here:
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All the food that’s fit to eat (yes, it’s an official New York Times production).