Going to try Pancakes...from scratch...this one is supposed to be the best....we shall see. Lofty Buttermilk Pancakes
MAKES18 to 20 (3-inch) pancakesSERVES4 to 6
INGREDIENTS
- 2 1/2 cups flour
- 2 tablespoons sugar
- 1 1/2 teaspoons 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
INSTRUCTIONS
- Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven.
- Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.
- Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.
- Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
- The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.
- Remove from the skillet to the baking sheet in the oven. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.
- Serve as soon as possible, with butter and warm maple syrup.
