A pancake recipe that delivers a beautiful, classic stack with impossibly tender crumb and golden edges. The pancakes have lightness and lift, and good color. The recipe is also endlessly adaptable based on what you have on hand.
Ingredients
2 cups white whole wheat flour or unbleached all-purpose flour
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
3 tablespoons granulated sugar
1/2 teaspoon fine grain sea salt
2 1/4 cups buttermilk, yogurt, or milk
2 large organic eggs, separated
2 tablespoons butter, melted
butter, to serve (and for pan)
Directions
To make the pancakes stir the flour, baking powder, baking soda, sugar, and salt together in a medium bowl.
Whisk the egg whites to floppy peaks and set aside.
In a large bowl combine the buttermilk, egg yolks, and melted butter. Add the flour mixture and stir until everything is just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix. Fold the egg whites in, folding gently until you have a uniform batter.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
Serve with a golden pat of butter and any of the toppings suggested above. I really love these with Whole Blueberry Maple Syrup (included the recipe in the main post).
