This recipe is for fluffy, rich pancakes made with buttermilk and eggs separated to give them an airy texture. Here’s a breakdown of the instructions:
Ingredients:
- 1/2 cup butter, melted and cooled
- 2 & 1/2 cups flour, spooned and leveled
- 1/4 cup white sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 cups buttermilk
- 1/2 cup whole milk
- 2 eggs, separated
- Bacon grease (or butter) for frying
Instructions:
Step 1: Preheat Oven Set your oven to 170°F (the “keep warm” setting).
Step 2: Prepare Wet Ingredients
- In a large bowl, melt the butter and let it cool slightly.
- Add the buttermilk, whole milk, and egg yolks to the butter. Whisk together until combined.
Step 3: Prepare Dry Ingredients
- In a medium bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
Step 4: Whip Egg Whites
- In a small bowl, beat the egg whites until slightly bubbly (20 seconds should suffice).
Step 5: Combine
- Slowly add the wet mixture to the dry ingredients, stirring gently with a wooden spoon until just combined (it’s okay if there are streaks of flour).
- Gently fold in the beaten egg whites. It’s fine if some egg white streaks remain.
Step 6: Fry the Pancakes
- Heat a griddle or frying pan over medium heat and lightly grease with bacon grease (or butter).
- Scoop the batter using a half-cup measuring cup and pour onto the griddle.
- Once bubbles form on the top of the pancakes, flip them over and cook for another 2-3 minutes until golden brown on both sides.
Step 7: Serve
- Place cooked pancakes on a cooling rack and keep them warm in the oven.
- Repeat with the remaining batter, and serve the pancakes with butter, syrup, and peanut butter for an extra treat.
Notes:
- Buttermilk Substitution: If you don’t have buttermilk, you can try a milk/vinegar substitute, but the texture won’t be the same as using real buttermilk. For a substitute, use 1 & 1/2 tablespoons of vinegar or lemon juice mixed with whole milk (or half and half) to reach 2 cups.
- Baking Soda/Baking Powder: If you’re worried about a baking soda aftertaste, reduce both baking soda and baking powder to 1 & 3/4 teaspoons each. If you double the recipe, reduce to 3 & 1/2 teaspoons each.
Enjoy your delicious, fluffy pancakes!
