I ADORE this recipe. It’s definitely the hero of Gwen’s cookbook and it has become a staple in my kitchen over the last few years. The recipe is easily dividable to make however many pancakes you need. These also freeze well in case you make too many!
Bruce Paltrow’s World Famous Pancakes makes roughly 3 dozen pancakes; I usually make 1/3 to 2/3 the amount depending on my crowd
3 cups flour
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 teaspoons fine salt
3 cups buttermilk
6 tablespoons unsalted butter, melted and cooled
6 large eggs
up to 1 cup milk, as needed to thin batter (note: I don’t use any)
maple syrup, warmed for serving
Whisk together the dry ingredients in a large bowl. In another bowl, whisk the buttermilk, butter and eggs together. Add the wet ingredients to the dry ingredients, mixing just enough to combine (lumps are ok). Cover and refrigerate the batter overnight.
The next morning, heat up your griddle or nonstick pan and grease with a little cooking spray. Add milk to the batter to thin it to your preferred consistency (thicker the batter, thicker and heavier your pancakes; thinner the batter, more delicate your pancakes). Cook the pancakes, flipping them after bubbles appear on the surface of the uncooked side. Let cook 2-3 minutes more, then remove. Eat with lots of warmed maple syrup!
This is just a fantastic pancake recipe-you will never make pancakes from a box again! I like to customize this recipe by adding in ingredients (i.e. chocolate chips or blueberries) to the batter before cooking.