Fluffy Pancakes
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 2 large eggs separated
- 1 1/2 cups buttermilk or clabbered milk see note
- 1 cup sour cream
- 4 tablespoons unsalted butter melted
Instructions
- Mix flour, baking powder, baking soda, salt, and sugar in a medium bowl. Whisk to combine.
- In a medium-sized bowl, beat the egg whites until stiff using an electric mixer. (You can use a clean, wire whisk but it will take longer.) In a large bowl, whisk the egg yolks, buttermilk or clabbered milk and sour cream until well combined. Add in melted butter and mix well. Carefully fold in beaten egg whites with a rubber spatula until well combined (there will be a few streaks of egg white visible). Pour the egg mixture over the dry ingredients and fold until just combined (there will be plenty of lumps).
- Heat a large skillet over medium heat, or heat an electric griddle to 375 degrees. Add a small amount of oil to the skillet or griddle and rub with paper towel until no visible oil remains. Using an ice cream disher or a 1/4 cup measure, drop batter onto skillet and cook about two minutes per side, flipping when large bubble appear on the surface and bottoms are golden brown. Keep warm in 170 degree oven until ready to serve.
Notes
To make clabbered milk, measure out 1 1/2 cups of milk, minus 1 1/2 tablespoons. Add 1 1/2 tablespoons of vinegar or lemon juice and set aside.
Recipe originally from Serious Eats Light and Fluffy Buttermilk Pancakes.