Esquire names Al's Breakfast pancakes the best in America [RECIPE]


Our hometown favorite flapjack, those plate-size, buttermilk beauts from Al's Breakfast--one of our 100 Favorite Dishes and last year's Best Pancakes winner--just got some big props from Esquire, with a piece called "How to Make the Best Pancakes in America."

The mag convinced Al's co-owner Doug Grina to share his recipe and a few pancake-making tips. Though the secret to the perfection of Al's signature meal may be due to the hard-won sheen on the diner's vintage griddle, this should get you a close approximation.


Al's Breakfast Buttermilk Pancakes 3 cups flour 1 tsp salt 2 tsp baking powder 1 1/2 tsp sugar 2 eggs 1 quart buttermilk Half a stick melted butter

Mix the flour, salt, baking powder, and sugar in a bowl. In a separate bowl, whisk the buttermilk and eggs. Pour the dry mix into the wet mix, beating it in quickly while you pour. Beat in the melted butter. Spoon the batter onto the non-stick griddle or pan and proceed to brown and flip your pancakes (be patient--wait for the bubbles!).