Pancakes & Eggs

Recreate that beloved diner experience at home with these tender, fluffy pancakes and perfectly cooked eggs. The secret is in the buttermilk for extra tang and tenderness.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 large egg
• 3 tbsp melted butter
• 4 large eggs for serving
• 2 tbsp butter for cooking
• 1/4 cup maple syrup
• 1/2 cup mixed berry compote

Instructions

1. 1

   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. 2

   In another bowl, whisk together buttermilk, 1 egg, and melted butter until well combined.

3. 3

   Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix - lumps are okay.

4. 4

   Heat a griddle or large skillet over medium heat. Lightly butter the surface.

5. 5

   Pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form on surface and edges look set, about 2-3 minutes.

6. 6

   Flip pancakes and cook until golden brown on the other side, about 1-2 minutes more.

7. 7

   In a separate pan, cook the 4 remaining eggs to your preference - sunny side up, over easy, or scrambled.

8. 8

   Serve 2 pancakes per person with 2 eggs, a drizzle of maple syrup, and a dollop of mixed berry compote.

Reserve a Table

Matt's Place

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