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Author Notes: Ever been so hungry on a Saturday morning that you resort to using boxed mixes or frozen pancakes for a quick fix? Forget it. Just use a few sample pantry staples to whip up a delightful batch of these perfect buttermilk pancakes. They're everything you want from a pancake recipe - endlessly adaptable (like chocolate chip? blueberries? nuts and banas? add em before you add the whipped egg whites), light and fluffy, and sweet as can be without any sugar at all! —C
Makes 12 small to medium pancakes
- 1 cup buttermilk (or regular milk with 1 TBSP white vinegar)
- 8 tablespoons butter (1 stick)
- 1 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 eggs, separated
- In a small pan melt butter. When cooled slightly, pour in buttermilk.
- In a medium-size bowl, combine flour, salt, baking soda and baking powder. Whisk together.
- Add the melted butter and buttermilk mixture to your dry ingredients. Stir until just combined.
- Slowly beat egg yolks into batter.
- In a separate clean bowl, whip the egg white with a stand or hand mixer until light and fluffy with semi-stiff peaks.
- Gently fold egg white into batter until barely combined.
- Preheat oven to the lowest possible heat setting. Heat a non-stick pan over medium heat until warmed. Ladle spoonfuls of batter into pan until you have you desired size and number of pancakes. Cook until golden and bubble have formed across the surface, 2-3 minutes. Flip and cook until the opposite side is golden.
- Put cooked pancakes on a oven-safe dinner plate and put into preheated oven to keep warm until remaining batter is cooked.
- Serve with maple syrup or fruit and powdered sugar.