- 3 cups unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons table salt
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 2 ¼ cups buttermilk
- ¾ cups milk (plus an extra tablespoon or so if batter is too thick)
- 1 ½ teaspoons vanilla
- 3 large egg, separated
- ⅜ cups unsalted butter, melted
- vegetable oil
1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Mix yolk with melted butter, then stir into milk mixture. Add vanilla. Whisk egg white in large bowl to stiff peaks. Dump wet ingredients into dry ingredients all at once; whisk until just mixed. Quickly fold egg white into batter.
2. Meanwhile, heat griddle or large skillet over strong medium-high heat. If using electric griddle, heat to 375 degrees. Brush griddle generously with oil. When water splashed on surface confidently sizzles, spoon batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
3. Original servings: 4
This batter serves four perfectly for a light weekday breakfast. You may want to double the recipe for weekend pancake making, when appetites are larger. If you happen to be using salted butter or buttermilk, you may want to cut back a bit on the salt. If you don’t have any buttermilk, mix three-quarters cup of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the three-quarters cup of buttermilk and one-quarter cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.
Featherweight Pancakes. To import, drag image to your MacGourmet recipe box.