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Ingredients
| unbleached all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 2 tsp |
| salt: 3/4 tsp |
| buttermilk: 2 cups |
| unsalted butter: 6 Tbl (melted) |
| eggs: 2 (large//at room temperature, separated) |
The Best Buttermilk Pancakes
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
5 serving(s)
Tags
- In a medium bowl, stir together the flour, baking soda, and salt.
- In a large bowl, combine the buttermilk, butter, and egg yolks.
- In another medium bowl, beat the egg whites until stiff peaks form.
- Add the dry ingredients to the buttermilk mixture and stir just until combined.
- Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.
- Heat a lightly buttered griddle or cast-iron skillet.
- For each pancake, gently spread 1/4 cup of the batter on the hot surface to form a 4-inch circle. Cook over moderately low heat until the top is set, about 2 minutes. Flip the pancakes and continue cooking until golden, about 1 minute longer.
- Transfer to a large plate and keep warm while you cook the remaining pancakes.
- Divide the pancakes among plates, and serve with your favorite maple or fruit syrup.