Thursday, December 15, 2011

The Best Buttermilk Pancakes


When I got married, my sister in law made better pancakes than me. She's twenty years younger! I found this great recipe and no longer have to hang my head in pancake shame. In fact, I may need pancake therapy b/c I want to make these all the time now.

Original recipe found here.

3 eggs, separated
1 2/3 cups buttermilk
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups flour
1 tablespoon sugar
3 tablespoons unsalted butter, melted

Beat the yolks until pale and smooth.
Beat in the buttermilk and then the baking soda and mix well.
Sift in the dry ingredients mixing as you add; make sure the batter is smooth.
Add in the melted butter and mix well.
Beat the egg whites in another bowl until stiff.
Fold into the batter until no bits of white are visible.
Let batter stand about 20 minutes before making pancakes.
Make sure your griddle is really hot (the old water droplet test).
Ladle batter onto griddle; turn when bubbles form across the cakes and allow to lightly brown on the second side.
Serve with warm (REAL- not the stuff laced with high fructose corn syrup) maple syrup and sweet butter.

1 comment:

  1. That is a long way from the frozen mini-pancakes from your youth!


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