Ingredients
-
3
-
1 2/3
-
1
-
2
-
1/2
-
1 1/2
-
1
-
3
-
-
-
-
-
-
-
Directions
The Best (No Kidding) Buttermilk Pancakes, I know there are a zillion pancake recipes already but I went thru and this one IS different and SO good I think that mixing well, sifting the dry ingredients, and carefully folding in the egg whites makes these so very fluffy And, wonder of wonders, you can freeze the batter, defrost in the fridge, and the pancakes are perfect One more thing–you must use real maple syrup and you must warm it before serving it with the pancakes , I love this recipe But I do understand why some people wrote the pancakes are ‘eggy’ But I fixed that Mine were eggy too on my first attempt Just don’t whip the egg whites until STIFF Stop when soft, not stiff, peaks form Then you can fold in the egg whites easily and completely, no visible egg white, and without overworking the batter This gets rid of that egginess Other than STIFF egg whites the recipe is written perfectly and if you follow it exactly each and every pancake will be awesome , The texture and taste of these are perfect I didnt add sugar but they were still delicious This is more work than other pancake recipes but worth it Ill be using this recipe from now on
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Steps
|
1
Done
|
Beat the Yolks Until Pale and Smooth. |
|
2
Done
|
Beat in the Buttermilk and Then the Baking Soda and Mix Well. |
|
3
Done
|
Sift in the Dry Ingredients Mixing as You Add; Make Sure the Batter Is Smooth. |
|
4
Done
|
Add in the Melted Butter and Mix Well. |
|
5
Done
|
Beat the Egg Whites in Another Bowl Until Stiff. |
|
6
Done
|
Fold Into the Batter Until No Bits of White Are Visible. |
|
7
Done
|
Let Batter Stand About 20 Minutes Before Making Pancakes. |
|
8
Done
|
Make Sure Your Griddle Is Really Hot (the Old Water Droplet Test). |
|
9
Done
|
Ladle Batter Onto Griddle; Turn When Bubbles Form Across the Cakes and Allow to Lightly Brown on the Second Side. |
|
10
Done
|
Serve With Warm Maple Syrup and Sweet Butter. |
