OLD SCHOOL BUTTERMILK PANCAKES
This is an awesome recipe for buttermilk pancakesThis will be the most moist flavorful and fluffy pancakes ever tastedI began making these while I was working in college
Servings: 4
Cost: 2.00
Ingredients
- 2 1/2 CUPS all purpose flour
- 3 tbl granulated sugar
- 2 tsp kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 1/2 cups buttermilk
- 1 stick unsalted butter
- 2 ea egg yolks
- 2 ea egg whites
Instructions
- n a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.Add the egg whites and fold until just combined. Be sure not to over mix. Some lumps are okay.Let the batter rest for 15-30 minutes at room temperature.Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup of batter to the pan.Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.Serve the pancakes with butter and maple syrup.
Notes
When you add the egg whites, are they added just as they are or whipped up and folded in?
yes