Leiper’s Fork Favorite Recipe

Make batter

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

In a separate bowl or large measuring cup whisk together buttermilk, egg, and melted butter until uniform. Pour the wet mixture into the dry ingredients and stir gently just until combined; a few small lumps are fine. Do not overmix.

Let the batter rest 5 minutes while you heat the pan — this hydrates the flour and yields fluffier pancakes.

Heat a nonstick skillet or griddle over medium heat (about 375°F / moderate). Brush with the teaspoon of oil or lightly melt a little butter. For two 5–6-inch pancakes, spoon about 1/3 cup batter per pancake onto the hot surface, leaving space between them.

Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, another 1–2 minutes. Transfer finished pancakes to a warm plate and keep loosely covered while cooking the second pancake so both remain warm.

While the pancakes cook or rest, heat a separate small skillet over medium-low and add the teaspoon of butter or oil.

Crack two eggs into the skillet. For sunny-side-up: cook gently until whites are set but yolks still runny, about 3–4 minutes; cover the pan for the last 30–45 seconds to set tops if desired. For over-easy: cook until whites set, flip carefully, and cook 15–30 seconds more. Season with the 1/8 tsp salt and 1/16 tsp black pepper.

Remove eggs to the plate with pancakes when at desired doneness.

If using bacon: Place bacon strips in a cold skillet, then turn heat to medium. Cook, turning occasionally, until crisp and browned, about 8–12 minutes depending on thickness. Drain on paper towels. If using sausage links or patties: heat a skillet over medium, add a small splash of oil if lean, and cook sausages, turning frequently, until browned and cooked through (internal temperature 160°F), about 8–10 minutes.

Keep the cooked protein warm alongside the pancakes and eggs, either in a low oven (200°F/95°C) or covered loosely.

Stack the two buttermilk pancakes on a plate. Add a pat (about 1 tbsp) of butter on top of the pancakes if desired and place the two eggs beside them.

Arrange bacon (3 strips) or sausages (2) next to the pancakes and eggs. Serve with 2–3 tablespoons maple syrup on the side for pouring over pancakes.

Serve immediately while hot.