Light and Fluffy Buttermilk Pancakes

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 35 minutes

食材

Basic Dry Pancake Mix:

10 ounces (about 2 cups) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 tablespoon sugar

For Each Batch of Pancakes

2 large eggs, separated

1 1/2 cups (about 12 ounces) buttermilk

1 cup (about 8 ounces) sour cream (see note)

4 tablespoons unsalted butter, melted, plus more for serving

Warm maple syrup

步驟

For the Dry Pancake Mix: Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl and whisk until homogenous. Transfer to an airtight container. The mix will stay good for 3 months. (See notes.)

For each Batch of Pancakes: Place one batch of dry mix in a large bowl. In a medium clean bowl, whisk the egg whites until stiff peaks form. In a large bowl, whisk the egg yolks, buttermilk, and sour cream until homogenous. Slowly drizzle in the melted butter while whisking. Carefully fold in the egg whites with a rubber spatula until just combined. Pour the mixture over the dry mix and fold until just combined (there should still be plenty of lumps).

Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes (or use an electric griddle). 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 dry measure to place 4 pancakes in the skillet and cook until bubbles start to appear on top and the bottoms are golden brown, about 2 minutes. Carefully flip the pancakes and cook on the second side until golden brown and completely set, about 2 minutes longer. Serve the pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and butter.

營養

• 每份大小: Makes 16 pancakes
• 卡路里: 407 kcal
• 總脂肪: 18 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 0 g
• 膽固醇: 107 mg
• 鈉: 551 mg
• 總碳水化合物: 52 g
• 膳食纖維: 1 g
• 總糖: 15 g
• 蛋白質: 10 g