The Best Buttermilk Pancakes Ever

I am not exagerating by any means. These are hands-down the very best buttermilk pancakes ever. Yes, I'll admit that the recipe did originate with Miss Martha Stewart herself and my dearest friend Chelsea introduced these bad boys to me over breakfast years ago. My kids can't get enough of these...but please don't ever reveal to them that I add buttermilk (they can't stomach the buttermilk looking fermented and my 11 year old sweet son always rushes to check the expiration date when I am cooking with buttermilk as he is certain that it is spoiled)! Back to the recipe...these are also known as Bella's Blueberry Pancakes or Caleb's Chocolate Chip Pancakes and Connor's 'How Big Can You Make 'em Hot Cakes' and Mara's Roll-Ups filled with Gram's Berry Jam and sprinkled with powdered sugar. Yes...I have been known to be a short-order cook. Just call me Flo. Order up!

The Best Buttermilk Pancakes Ever

Heat griddle to 375 degrees or put your cast iron over a medium high heat range.

Whisk together:
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 heaping Tab. sugar

Meanwhile, melt 4 Tab. of unsalted butter.

Whisk into the flour mixture (without overmixing the batter because the key to the fluffiest pancakes is NOT overmixing the batter nor mixing it smooth. Leave the batter lumpy...mmm...buttery goodness later):
2 large eggs, lightly beaten
3 cups buttermilk (shhh...don't tell my kids)
and the melted butter.

Test your griddle by sprinkling a few drops of water on it and if water bounces, dances and spatters off, it is hot enough. Brush 1/2 tsp. of unsalted butter on the griddle (or heaven forbid, a bit of reserved bacon fat if you are makin' bacon too).

Pour about 1/2 cup of batter onto the heated griddle and when the cakes have bubbles on top (about 2 1/2 minutes) flip over. If you are making them to order, as my kids like, this is when you can add the blueberries or chocolate chips. Cook until golden on bottom, about 1 minute.

Serve them warm with butter, syrup, jam, rolled with a sausage, sprinkled with cinnamon sugar...you name it!

Apple Streusel Muffins

Another fall favorite as the leaves are turning colors! These are a hit with the kids and make for an easy breakfast paired with smoothies or yogurt/fruit/granola parfaits. When they were younger I used to tell them I made them "cupcakes" and "milkshakes"...oh, the days when I could still "trick" them into eating healthy. These are delicious and make your house smell of the spicy goodness that fall brings each year.

Apple Streusel Muffins
Topping:
1/3 cup brown sugar
1/2 tsp cinnamon
2 tbsp butter
1/2 cup walnuts (we didn't add this since we have a nut allergy so I used oats instead and it was delicious)
Mix all ingredients to resemble coarse crumbs. Set aside.
Batter:
1 1/2 cups all purpose flour
1/2 tsp baking soda
1 tsp baking powder
2/3 cup brown sugar
1/3 cup oil
1 egg
1/2 cup buttermilk
1 tsp vanilla
2/3 cup grated apple (2 apples, peeled and grated)
1/2 tsp salt
Preheat oven to 350F. Mix together all dry ingredients in a medium bowl.
Whisk together all wet ingredients in a large bowl, including grated apples. Fold flour mixture into wet ingredients until just combined.
Divide batter evenly into a Demarle flexipan muffin trays (that don't need to be greased or lined with paper liners) or muffin tins that are greased or lined with paper liners and top with streusel mixture.
For regular muffins, bake for 15-18 minutes, until tester comes out clean.
For jumbo muffins, bake for 18-22 minutes.
Cool on a wire rack before serving.
Makes 12 regular muffins or 8 jumbo muffins.