Note: If you don’t have any buttermilk, mix 1½ cups of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the buttermilk and the ½ cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.
Light and Fluffy Pancakes
Ingredients
- 2 cups unbleached all-purpose flour from Baker’s Field Flour & Bread
- 2 Tablespoons granulated sugar
- 1 teaspoon table salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups buttermilk, see note above
- ½ cup milk (plus an extra tablespoon or so if batter is too thick)
- 2 large eggs, separated
- 4 Tablespoons unsalted butter, melted
- Neutral oil (for brushing griddle)
- Topping suggestions: Horner’s Corner Maple Syrup, seasonal fruit, fruit preserves, fresh herbs, spreadable cheese from our farmers
Instructions
Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, pour batter, about ¼ cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
If making a large batch, have the oven on at 250 degrees, and a have a sheet tray in oven. Place cooked pancakes in oven to keep warm before serving.
