Classic Buttermilk Pancakes

From Lou Seibert Pappas's Pancakes & Waffles, page 13.

I was given this book along with a waffle maker at my bridal shower, and although I frequently found myself staring dreamily at the recipes and pictures, I am embarrassed to admit that until recently I had only ever made two (Caramel-Pecan Waffles and Swiss Whipped Honey Butter).  But then I gave these buttermilk pancakes a go, and I love them!  Typically I prefer something heartier (whole wheat, multigrain, oatmeal) or exciting (Pumpkin Spice).  Combine these with the delicious Buttermilk Syrup that I stole from my sister over at Rate the Plate Utah, though, and I can't help loving these yummy, fluffy, melt-in-your-mouth pancakes.  Mmmm.

Yield: about fourteen 4" pancakes


2 cups all-purpose flour
2 tsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs, separated
2 cups + 2 Tbs. buttermilk
2 Tbs. unsalted butter, melted, or canola oil

In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.  In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form.  In another bowl, beat or whisk together the egg yolks, buttermilk, and butter.  Add the buttermilk mixture to the dry ingredients and mix just until combined.  Fold in the egg whites.

Heat a griddle or large skillet over medium heat and grease lightly.  For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle.  Cook until bubbles appear on the surface and the edges look dry, about 2 minutes.  Turn over and cook until golden brown, about 1 minute more.  Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200F oven.  Bake remaining batter as directed.  Top with butter and maple syrup, Swiss Whipped Honey Butter, or Maple Sugar-Pecan Butter.