Ingredients
- Pancakes:
- 3 c. all-purpose flour
- 3 Tbsp. sugar
- 1 Tbsp. baking powder
- 1 1/2 tsp. baking soda
- 3/4 tsp. salt
- 3 c. buttermilk
- 1/2 c. milk
- 3 eggs, separated
- 1/3 c. (5 1/3 Tbsp.) butter, melted
- Syrup:
- 3/4 c. buttermilk
- 1 1/2 c. sugar
- 1 stick real butter
- 2 Tbsp. corn syrup
- 1 tsp. baking soda
- 1 tsp. vanilla
Preparation
Step 1
Syrup:
1-Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE soup pot.
2-Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay).
3-Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance.
4-When it's done, it should take on this luscious golden-brown color.
5-Remove from heat and add vanilla.
Pancakes:
1-In a large pitcher(easy to pour out batter) combine flour, sugar, baking powder, baking soda, and salt.
2-In another container, whisk together buttermilk, milk, and the egg yolks.
3-With an electric mixer, beat the egg whites until stiff peaks form.
4-Whisking constantly, add melted butter to the milk mixture.
5-Pour this mixture into the pitcher and stir until just combined.
6-When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat.
7-While the skillet is heating, gently (but completely) fold beaten egg whites into the batter.
8-When the skillet is hot, spray it with a little non-stick cooking spray
9-Pour the batter from the pitcher straight onto the hot skillet.
10-Now...after you've poured the batter onto the skillet, keep an eye on the pancakes. When you start seeing bubbles, you're almost there. When the bubbles pop and leave a hole, it's time to flip.
11-The other side won't take quite as long as the first side.