Julie says that whenever her daughter Dylan is craving a pile of yummy pancakes for breakfast she “step things up” a bit in the kitchen and whips up this recipe by her dear, departed friend and mentor, Bruce Paltrow. “Bruce used to invite people over for his legendary pancake breakfasts on Sundays, and everyone would totally jump at the invitation and gobble them up in no time. We’ve not yet grown tired of these insanely delicious pancakes.” Julie loves adding adding whatever berries she’s got in the fridge. “Small sliced or chopped apples are amazing in them too!”
Bruce Paltrow’s daughter Gwyneth has published the recipe in MY FATHER’S DAUGHTER, but Julie wanted to share this wonderful recipe that she shares with her daughter here.
Happy Mother’s Day!
- 3 cups unbleached, all-purpose flour
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon plus 1/2 teaspoon baking powder
- 2 teaspoons fine salt
- 3 cups buttermilk
- 6 tablespoons butter, melted and cooled, plus more butter for cooking
- 6 organic large eggs
- up to 1 cup milk, as needed to thin batter
- real Vermont maple syrup, warmed
- Whisk the dry ingredients together in a large bowl.
- Whisk together the buttermilk, butter and eggs together in another bowl.
- Add the wet ingredients to the dry ones whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight.
- The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter.
- Add enough milk to the batter to thin it to the right consistency — the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes — neither is wrong.
- Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side.
- Let cook 2-3 minutes more, then remove, and eat with lots of warm maple syrup.