Blue Ribbon Cookbook Show How To Make Perfect Pancakes
Blue Ribbon's classics come home
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New York's venerable Blue Ribbon restaurant has been serving up homey food with a sophisticated edge since 1992, but only now have chef-owners-brothers Eric and Bruce Bromberg codified their signature recipes in the Blue Ribbon Cookbook. Eighteen years has given the Brombergs plenty of time to elevate even the simplest dishes to the status of timeless classics. A prime example: their light and fluffy buttermilk pancakes. Inspired by a Joy of Cooking recipe for "French Pancakes," their version falls somewhere between flapjack and crepe, with its crispy, golden exterior and featherlight core. Meet your new Sunday-morning standard.
Recipe adapted from Bromberg Bros. Blue Ribbon Cookbook (Clarkson Potter)
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2½ cups buttermilk
- 2 large eggs
- 2 tablespoons vegetable or canola oil
- 1½ tablespoons unsalted butter, divided, plus more for serving
- Pure maple syrup
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the buttermilk, eggs and oil. Gradually stir the wet ingredients into the dry.
- In a large skillet or griddle, melt the butter over medium-high heat. Working in batches, spoon ¼ cup of the pancake batter into the pan. Cook the pancakes until the edges have begun to brown and air bubbles form on the surface, about 3 minutes. Flip the pancakes and cook until golden, about 1 to 2 minutes more. Serve hot, spread with butter and drizzled with maple syrup. Variation: To make banana pancakes, fold 2 cups of sliced fresh bananas into the batter just before cooking.