- Pancakes get high marks for being one of the most comforting of comfort foods. What this means is that everybody has their family favorite, resulting in thousands of recipes to choose from. But here's one with a unique twist, a shortcut actually, that hands-down produces the best pancakes I have ever made.
- The secret? In many pancake recipes you separate the egg white from the yolk, beat the white until peaks form and then gently fold the white into the batter. (This really lightens the batter and makes the pancakes incredibly fluffy.) But in this recipe, curiously, you don't beat the white before adding it into the batter! You just stir it in. It's that simple and easy, and yet it makes all the difference. These pancakes are quick to come together, foolproof and quite delicious!
- I don't know the source of this recipe, only that a friend gave it to me a few years ago and it's made my morning pancakes cravings (and pancakes for dinner!) easy to satisfy.
Lofty Buttermilk Pancakes
Makes 18 to 20 3-inch pancakes. Serves 4 to 6
2 1/2 cups flour
2 tablespoons sugar
1 1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs, separated
2 cups buttermilk
1/2 cup milk
10 tablespoons unsalted butter, melted and cooled
Canola or peanut oil for frying
2 tablespoons sugar
1 1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs, separated
2 cups buttermilk
1/2 cup milk
10 tablespoons unsalted butter, melted and cooled
Canola or peanut oil for frying
Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven.
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