Light and Fluffy Buttermilk Pancakes Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
Basic Dry Pancake Mix:
10 ounces all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon sugar
For Each Batch of Pancakes
2 large eggs, separated
1 1/2 cups buttermilk
1 cup
4 tablespoons unsalted butter, melted, plus more for serving
Warm maple syrup
Directions
Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl and whisk until homogenous. Transfer to an airtight container. The mix will stay good for 3 months. . Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes . Add a small amount of butter or oil to the griddle and spread with a paper towel until no visible butter or oil remains. Use a 1⁄4-cup dry measure to place 4 pancakes in the skillet and cook until bubbles start to appear on top and the bottoms are golden brown, about 2 minutes. Carefully flip the pancakes and cook on the second side until golden brown and completely set, about 2 minutes longer. Serve the pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and butter.