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The above link has some important information for culinary enthusiasts. It is highly recommended that you read if before attempting to make the perfect pancake.
PREP TIME
45 mins
COOK TIME
10 mins
TOTAL TIME
55 mins
I’m going to let you in on the secrets to making buttermilk pancakes not only as good as your favorite restaurant’s, but better! The use of real ingredients and adhering to a few restaurant secrets will produce a light and fluffy pancake that no box can ever replicate.
Author: Fox Valley Foodie
Recipe type: Breakfast
Cuisine: American
Serves: 4 servings
INGREDIENTS
2½ cups Flour
¼ cup Sugar (or malted milk powder)
2 tsp Baking Powder
2 tsp Baking Soda
½ tsp Salt
2 Eggs, yolks separated
2½ cups Buttermilk (adjust as needed to get pourable consistency)
½ cup (8 tbsp) Butter
INSTRUCTIONS
Separate egg yolks from whites and whisk egg whites until stiff peaks are formed.
Combine remaining wet and dry ingredients separately. Once each are mixed, combine together. Do not over mix or the pancakes will be tough. Mix just to combine leaving some lumps. (The lumps will work themselves out and you will have a lighter pancake for stirring less)
FOLD egg whites into mixture half at a time being careful not to overly agitate.
Let the batter rest 15-30 minutes.
Heat griddle to 375 degrees and brush with butter before frying.
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