Very Fluffy Buttermilk Pancakes (Made most recently for Benji and Titi and me on Sept. 1, 2019 and for Noah, Ezra, and Hannah on Sept. 3, 2019))
Now made on Sept. 3, 2019 for Noah, Ezra, and Hannah while I’m babysitting for them. Since there was no buttermilk, I made my own by adding 4 ½ teaspoons (1 T plus 1 ½ t or 1 ½ T ) of apple cider vinegar to each scant 1 cup of whole milk to fill up the dry measure 1 cup which I used instead of a pyrex measurer. I let that sit for about 30 – 45 min at room temp. I added the 2 egg yolks to it and the 2 T melted butter. I also just whisked the egg whites by hand and they were just soft peaks. So I put all the dry ingred in my pourable blue pancake bowl. Then I lightly used whisk to mix wet ingred in till moistened well. Then I lightly folded in the whites with the whisk because i couldn’t find a rubber spatula. For some reason, these pancakes came out even better than the ones made with the buttermilk!!! My gosh, Ezra said, “They are the best pancakes I have ever had! They are epic!” Ezra loves his with butter and syrup. Noah eats his pancakes plain, and Hannah just has hers with butter. Ezra ate 4, Noah had 2, Hannah had 2, and I had 2. I just said to Ezra, “if I had offered one more to you, could you have eaten it?” He said emphatically, “Yes. Of course!” That’s why I schlep all my cooking stuff here- to please the kids! Just like I loved doing with my own 3 when they were little.
I tried a new recipe for buttermilk pancakes that’s very similar to my other ones. I was very happy with the result and so was my own personal Alex Si Hente (from the old Savarin Coffee commercial), my son Benji. I also made them for my mother’s best friend Adele, and she enjoyed them as well, commenting that she loved my pancakes, but no others!
- 2 cups organic King Arthur brand unbleached flour
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 2 large (the biggest ones in box though or smallest of extra large) eggs, separated
- 2 cups Friendship 1.5 percent fat (make sure you shake before using) buttermilk
- 2 tablespoons melted and cooled butter (either salted or unsalted- I happened to use salted)
First, melt butter in small microwave-safe dish and set aside to cool. Put dry ingredients in large mixing bowl.
Measure buttermilk in pyrex glass cup measurer. Then add egg yolks to the buttermilk. Add melted butter and mix till well blended.
In separate glass bowl by hand with wire whisk or using a hand-held mixer or mixmaster- which is much easier than by hand),mix egg whites till almost stiff, but not quite.
Add buttermilk mixture to dry ingredients and fold in with rubber spatula till almost smooth- but batter still has some lumps. Then fold in egg whites gently.
Heat non-stick griddle. Then coat very lightly with safflower or other oil. If you don’t have the oil, use butter, but do not let your butter brown! Scoop 1/4 cup spoonfuls onto hot griddle. Leave alone till there are a few bubbles on surface of pancakes, and you have the idea that the undersides are brown, use a spatula and peek under. If sufficiently browned, carefully flip with a wide spatula. Cook till browned nicely on other side.
Serve immediately with butter and pure maple syrup.