Restaurants›Liberty Market›Mixed-in Stack Recipe

Mixed-in Stack Recipe

Inspired by Liberty Market
Time35m
Serves4

add blueberries, chocolate chips or chopped bacon, butter, syrup

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Ingredients

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Batter

Mix-Ins (choose one or combine)

To Serve

Method

Prep

1

If using bacon, cook until crisp (pan-fry or bake), drain on paper towels, then chop into small pieces. Measure and set aside chosen mix-ins. Warm buttermilk slightly if it is very cold.

Make the batter

2

Combine dry ingredients

In a large bowl whisk together flour, sugar, baking powder, baking soda and salt until evenly combined.

3

Combine wet ingredients

In a separate bowl or large measuring cup whisk buttermilk, eggs, melted butter and vanilla until smooth and uniform.

4

Mix wet into dry

Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon just until the batter comes together. Do not overmix — a few small lumps are fine.

5

Fold in mix-ins

Fold in the chosen mix-ins (blueberries, chocolate chips, chopped bacon, or a combination). For blueberries: gently fold to avoid crushing. For chocolate chips: toss chips with 1 tsp flour before folding to prevent sinking. For bacon: fold in evenly.

6

Let the batter rest 5 minutes while you heat the pan. This hydrates the flour and yields softer pancakes.

Cook

7

Heat a nonstick skillet or griddle over medium heat. Lightly grease with a little butter or neutral oil and wipe off excess with a paper towel so surface is slick but not smoking. The surface is ready when a few drops of water sizzle and evaporate within a second or two.

8

For each pancake, pour about 1/4 cup (60 ml) batter onto the hot surface, leaving space between pancakes. If using chocolate chips, sprinkle a few more on top of each pancake immediately.

9

Cook until bubbles form across the top and edges look set, about 2–3 minutes. Flip gently with a spatula and cook the second side until golden brown, about 1–2 minutes more. Adjust heat if pancakes brown too quickly.

10

Transfer cooked pancakes to a warm oven (90–100°C / 200°F) on a baking sheet if making a large batch to keep warm while finishing the rest.

Serve

11

Stack pancakes 2–3 high. Add a pat of butter on top and drizzle with maple syrup. If using savory bacon mix-ins, consider serving with extra chopped bacon on top. For blueberries, sprinkle a few fresh berries. For chocolate chip, a light dusting of powdered sugar is optional.

12

Serve immediately.