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Keep the cooked pancakes warm on a wire rack set over a rimmed baking sheet in a 200-degree oven while making the rest.

Martha Stewart Living, March 2017

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Credit: Armando Rafael

Recipe Summary test

prep:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together flour, sugar, baking powder, baking soda, and 1 teaspoon salt in a bowl. Add eggs, buttermilk, and oil; whisk until just moistened. (Do not overmix; a few small lumps are fine.) Fold in cheese and scallions.

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  • Heat a large nonstick skillet over medium. Drizzle skillet with oil; rub with a paper towel to evenly coat. Cooking in batches, ladle 1/4 cup batter per pancake into skillet, spreading in an even circle. Cook until edges begin to set and undersides are golden, 2 to 3 minutes. Flip; cook until golden and crisp, 2 to 3 minutes more. Top with more scallions, bacon, yogurt, and pepper; serve.

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