Famous Buttermilk Pancakes

By JJCR

Ingredients

• 3 cups flour
• 3 tbsp. light brown sugar
• 1 1/2 tsp. baking powder
• 1 1/2 tsp baking soda
• 3 eggs 3 cups buttermilk
• 8 oz. (1 stick) butter, melted and allowed to cool but not to solidify

Preparation

Step 1

Put the flour, brown sugar, baking powder and baking soda into a large bowl. Stir with a whisk to mix and to break up any lumps in the brown sugar. Separate the eggs, adding the yolks to the mixture and refrigerating the whites until ready to use. Whisk flour mixture well. Add the buttermilk, whisking to combine. Add the melted butter and whisk some more.
Whip the chilled eggs whites until very stiff and pour them on top of the batter. Using a poking motion with your whisk, incorporate the whites into the batter. They whould not be totally mixed in; you should still be able to see a bit of egg white here and there. The batter will be thick and gluey.
Heat a griddle or cast-iron skillet over medium-high heat until a few drops of water sprinkled on the surface form sizzling, dancing beads. Add margarine and swirl to coat bottom
Spoon a generous cup of batter onto the skillet to form a pancake about 6 in in diameter. Cook until browned on bottom, and bubbles start to form on top( about 3 to 4 min.) Flip and cook other side until browned (3 to 4 min. more)
Continue until batter is used up, keeping an eye on the heat and adjusting the temperature as necessary. Grease the pan when needed.
Serve immediately, with warm maple syrup.
Yield: 6 or 7 very large (6 to 8 in.) pancakes.