Fluffiest Pancakes
FLUFFIEST PANCAKES
makes 16 pancakes
I’m so fricken picky about my pancakes and I feel like I’ve landed on a recipe that will be my go-to for weekend breakfasts. The trick is to separate the eggs in order to get them super light and fluffy with the addition of buttermilk for a soft and luscious texture.
Ingredients
3 1/2 cups (425g) all purpose flour
1 1/2 tablespoons (20g) white sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
Two large eggs separated
2 1/2 cups (540g) buttermilk
1 teaspoon vanilla
1 stick unsalted butter melted and cooled
Directions
Whisk dry ingredients in a bowl.
Whip eggs white to hard peaks with a pinch of salt.
Combine egg yolks, buttermilk, vanilla and cooled butter. Add to dry ingredients.
Gently fold eggs whites until just mixed.
Scoop 1/2 cup of batter in a heated pan with melted butter or cooking spray. Cook for a few minutes each side. Eat right away or place in oven while you make the others.
Additional Notes
Cook the pancakes on med or low. If you cook them too hot they will be perfect on the outside but raw in the middle. I’m constantly finding the right temp to get them cooking perfectly.