Buttermilk Pancakes

By Audrey Plant

Ingredients

2 1/2 cups flour

2 tablespoons sugar

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

2 large eggs, separated

1 tablespoon vanilla extract

2 cups buttermilk (for extra, extra fluffy pancakes, seek out thick, whole milk buttermilk)

1/2 cup 2% milk

10 tablespoons unsalted butter, melted and cooled

3 tablespoons unsalted butter for frying

Instructions

1.     1.     In a sauce pan on the stove, melt 10 tablespoons of butter. Set aside and cool for 5 minutes. Using two small bowls, separate the eggs –whites and yolks into different bowls.

2.    In a large mixing bowl, add all dry ingredients. Using a wooden spoon to mix batter. Add vanilla extract, buttermilk, milk, egg yolks. Stir batter until just combined.

3.    Add in cooled butter, stir until batter comes together.

4.    Add egg whites and fold into batter with wooden spoon, set aside to rest for 5 minutes.

5.    Heat up griddle or non-stick pan, using the remaining 3 tablespoons of butter, butter surface. Scoop ¼ cup of batter to make one pancake.

6.    Cook each side for 2-3 minutes until bubbly on top and golden brown on the bottom.

Notes:

1.     Freeze pancakes for up to 3 months in a Ziploc freezer bag. Reheat in microwave for 30 seconds.

2.    If you do not have buttermilk, combine 2 cups of milk with 2 tablespoons of lemon juice in a bowl, set aside to rest for 5 minutes. This will be equivalent to the 2 cups of buttermilk in the original recipe.

Recipe adapted from Food52

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