Recipe courtesy of Martha Stewart
Total:
40 min
Active:
10 min
Yield:
about 8 pancake
Level:
None

Ingredients

Directions

Heat electric griddle to 375 degrees F or a skillet or frying pan over medium-high heat. Melt butter in a small skillet over medium heat. Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add buttermilk, egg, and 2 tablespoons butter; whisk to combine. (Batter should have small to medium sized lumps.)

Heat oven to 175 degrees F. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters, it is hot enough. Using a pastry brush, coat griddle with butter and wipe off excess. Dip mold into pan of melted butter, and set it on griddle.

Using a 2-ounce ladle (about 1/4 cup), pour pancake batter into the mold, filling it to just below the edge. When pancakes have bubbles on top and are slightly dry around the edges, or after about 2 1/2 minutes, remove mold, and flip pancake. Cook until golden on bottom, about 1 minute more.

Repeat with remaining batter, dipping mold in melted butter each time. Keep finished pancakes warm on a heatproof plate in oven until ready to serve.

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