8 Comments
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Cindi's avatar

Those crispy edges!!! ❤️

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Natalie's avatar

Love the speckled mixing bowl! Where is it from?

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Stephanie Schwartz's avatar

Alison- I love you. Please start including a printable version of your recipes in your newsletters. Please 😬 Thank you!

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Dorothy’sCats's avatar

Those remind me of pancakes we make in Poland. We call them racuchy. Sometimes we add apples to the batter mix and we also eat them with powder sugar.

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SJ's avatar

If you haven’t yet, you MUST go to Cafe Luluc on Smith Street AND order the pancakes. They’re exactly as you’ve described here. That crunchy edge is astonishing. The texture is ethereal. There’s no better pancake on the planet. Truly. Go. No, I don’t work there, but I would in exchange for a plate of pancakes with a side of mimosa. Every. Day. 🥞

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Virginia's avatar

My #1 reason for keeping buttermilk in the fridge. So so good, Alison! Thank you!

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Bridget S's avatar

How long do you think this batter would keep in the fridge? This seems like the dream recipe for when you wake up and want exactly 2.5 pancakes (including first pancake) and want to wrap the batter for a friend or neighbor to use the next day or so.

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Becca Newman's avatar

I’m planning on making these for an Easter brunch! Can anyone share how many pancakes are included in 4-6 servings?

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