Muz’s Pancakes – The World’s Best

Breakfast

I believe that pancakes are love. It's true. Think about all the times you have eaten pancakes in your life (outside of a restaurant or diner), and I'll bet the pancakes were made by someone who loved you. Everyone who has been someone who loved me, and someone whom I loved. My grandmother, we called her Muz, make the world's greatest pancakes. She was born and raised in Nashville, and I'm sure this recipe came from that area. These pancakes have been uniquely "Mississippi" for over half a century now. They are love on a plate.

Ingredients

1 cup All-purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 Tbsp Sugar
1 Egg
1 cup Buttermilk
1/2 cup Milk
1/2 cup Unsalted melted Butter, divided

Instructions

Mix dry ingredients thoroughly. Gently add liquid ingredients including 1 /4 cup of butter, and stir until just incorporated. Do not overwork the batter. The batter is thick, if you like it can be thinned with a small amount of water or a little more buttermilk.

Cook pancakes on a lightly greased griddle. Pancakes should be turned only once. They are ready to be turned when bubbles form in the middle and the edges appear cooked. Once pancakes are turned, use a pastry brush to spread the additional 1 /4 cup of melted butter on top of the pancakes while the other side is cooking. This will keep you from having to spread cold butter on them, which will tear them. The pancakes will already be buttered once they reach the table. Top with real maple syrup.

Makes 12 – 14 pancakes

Recent Recipes

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

RobertStJohn.com