Fluffy Buttermilk Pancakes with Berries

Saturday mornings at Foodcraft start with these. They are thick, light and sturdy enough to hold a pile of berries and warm maple syrup.

Serves 4 · Prep 10 min · Cook 15 min

Ingredients

• 2 cups flour
• 2 tbsp sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 2 cups buttermilk
• 2 eggs
• 4 tbsp melted butter
• Fresh berries and maple syrup

Method

1. Whisk the dry ingredients, then the wet, and fold together with a few lumps left.
2. Rest the batter 10 minutes.
3. Cook ⅓-cup rounds on a buttered griddle at medium heat.
4. Stack high and top with berries and syrup.

Keep finished pancakes warm on a rack in a 200°F oven.