Did your pancakes look like this? If not, sorry. We found out a few weeks ago that there was some mis-communication on the recipe and terrible training (my fault) that was leading to some pretty sad pancakes. This picture is from Lucia, who was really proud of the pancakes they were making and texted me a picture.

But now they should be looking like this. We’ve been playing with some local flours, grains grown in Western Mass. Pretty soon we’re hoping to move this to 100% local ingredients, Flour, eggs, milk, butter, syrup, pickles, tempeh strips, grits, coffee, fruit, yogurt, all massachusetts grown. The grain is the last one in that list that isn’t yet 100% local. If you want to make these at home, here’s the recipe we use:

DRY:
2 Cups flour
1/2 teaspoon salt
1 Tablespoon baking powder
1 teaspoon baking soda
1 Tablespoon sugar

WET:
2 Eggs
2 Cups buttermilk
2 Tablespoons melted butter

Sift all dry ingredients and mix very thoroughly in a bowl. This is where most people screw up the recipe. Very important that it is VERY well mixed.
Mix wet ingredients SEPARATELY from dry ingredients. This is also VERY important that it is done right.
Add the wet to the dry, mix lightly until just incorporated. Lumps are OK. If you’re mixing for more than 30 seconds you’re over mixing.
Test griddle with a little batter. You want bubbles to form in the middle of pancake that pop and leave cavities. But you don’t want the bottom of the pancake to burn before you get to this point.
Allow the pancake bubble popping to form craters, flip for another 60 seconds or so, and eat.