The Only Pancake Recipe You’ll Ever Need For The Rest of Eternity—Courtesy of Succotash

When it comes to full-blown carbo-loading, nothing satisfies our cravings more than old-fashioned pancakes—preferably slathered with maple syrup. So given that today is National Pancake Day, we reached our favorite brunch buff, Beth Barden of Succotash, to celebrate. She is famous for her breakfast fare—and especially her powerhouse pancakes. “I never share this recipe, ever. I’ve been making these for 18 years and they’ve served me well,” says Barden.

Barden

She suggests bigger is better—like way, WAY bigger. “Make them the size of a hubcap,” she says. “There’s something joyful about a pancake that’s bigger than your head. Sometimes I think food should just remind you of something happy—like being with family. I mean, nobody makes pancakes for themselves. Pancakes are meant to be shared!”


Barden’s Big Batch Blueberry Buttermilk Pancakes

Ingredients:
3 cups water
4 eggs
1/2 cup (1 stick) melted and cooled unsalted butter, plus an additional stick for cooking and serving
1 1/3 cups buttermilk powder
4 cups all-purpose flour
1/2 cups sugar
2 tablespoons baking powder
1 tablespoon baking soda
1 pint fresh blueberries
Real maple syrup


Directions:
In a large mixing bowl, whisk together water, eggs, and melted butter to combine.

In a medium bowl, whisk together all dry ingredients. Add the dry ingredients to wet and continue mixing, scraping the sides and bottom of the bowl a few times to remove clumps. Do not over mix.

Let rest for 10 minutes before using.

Heat griddle, non-stick pan, or cast-iron skillet to med/high heat.

Place one tablespoon of unsalted butter onto heated surface of choice. Gently cook until foaming and lightly browned.

Add 1/2 cup to 1 cup of batter to heated pan—depending on whether you are aiming for dainty or hubcap-sized ’cakes. Sprinkle liberally with fresh, dry blueberries and let cook until bubbles start to form on top of pancake. Once the majority have popped, flip your pancake and continue to cook until finished (roughly two minutes).

If making for a group, set oven to 200 degrees and place pancakes on large oven-safe serving platter to hold until serving.

Chef note: “These taste best with a healthy slathering of salted butter and dark maple syrup. Enjoy!”