Extra Light and Fluffy Buttermilk Pancakes

By KatKD

This is a combination of a couple of recipes. But, it makes fluffy and tender pancakes. Makes 8, using 1/4 c to dispense.

The key is in the eggs - beat whites some to make them foamy.

Make 1/2 recipe.

Ingredients

• 1 cup all purpose flour (1/2 c)
• 1 tablespoon sugar (1/2 T)
• 1/2 tablespoon baking powder (3/4 t)
• 1/2 teaspoon baking soda (1/4 t)
• 1/8 teaspoon salt (pinch)
• 3/4 cup well shaken buttermilk (more or less) (3/8 c)
• 2 large eggs (separated, if you wish) (1)
• 4 tablespoons melted butter (2 T)

Details

Servings 7
Adapted from preparedpantry.com

Preparation

Step 1

Heat the griddle to 325.

Mix dry ingredients together in medium bowl.

Add the eggs to a separate bowl. Using the little blender, beat the egg whites to foamy before beating in the yolks. Continue to beat - eggs should be foamy.

Add the buttermilk while continuing to beat the eggs. Then, add the melted butter.

Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy and thick.

Drop 1/4 cup of batter onto heated griddle. Use the back side of a spoon to help even out the batter.

Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.

Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.

Serve warm with maple syrup and butter, of course.