Light and Fluffy Buttermilk Pancakes

• servings: 16 Pancakes

Ingredients

PANCAKES

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon sugar

2 large eggs (egg whites and yolks separated)

1 1/2 cups buttermilk

1 cup sour cream (can be replaced with more buttermilk)

4 tablespoons unsalted butter (melted)

OPTIONAL FILLINGS

2 cups frozen blueberries

2 cups chocolate chips

Directions

Mix together dry ingredients (flour, baking powder, baking soda, salt and sugar) in a large bowl and whisk until homogeneous.

In a medium bowl, separate the egg white from the yolks (set yolks aside in a large bowl). Whisk the egg whites until stiff peaks form.

In large bowl with the egg yolks, add the buttermilk and sour cream and whisk until homogeneous. While whisking, slowly pour in the melted butter.

Once the yolk mixture is homogeneous, slowly fold in the egg white mixture using a rubber spatula until just combined.

Pour the wet mixture over the dry mixture and fold using rubber spatula until just combined (should still be plenty of lumps).

Heat a large heavy bottomed nonstick skillet over medium heat for 5 minutes.

Add a small amount of butter or oil to the griddle and spread with a paper towel until no visible butter or oil remains.

Use a 1/4 cup to pour pancakes onto the skillet

At this point if using toppings, sprinkle 1 to 2 tablespoons of toppings on top of the pancakes

Let the pancakes cook until bubbles start to appear on the top and the bottoms are golden brown (about 2 minutes)

Carefully flip the pancakes and cook on the second side until they are golden brown (about 2 minutes)

Serve immediately

Notes

From: the Food Lab pg. 150