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Light And Fluffy Pancakes

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buttermilk pancakes

Light And Fluffy Pancakes
 
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Serves: Makes about eight 3-inch pancakes serving 3 to 4
Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup buttermilk
  • ¼ cup milk, plus a tablespoon or so extra if necessary
  • 1 large egg, separated
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil for brushing pan
Instructions
  1. Mix dry ingredients in a medium bowl. Pour buttermilk and milk into a 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
  2. Meanwhile, heat griddle or large skillet over strong medium heat. Generously brush pan with oil. When water splashed on the surface confidently sizzles, pour batter, about ¼ cup at a time, onto the griddle, making sure not to overcrowd the skillet. 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.

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

2 Comments

  2. Jan says

    These are the BEST pancakes I’ve ever eaten! I’ve been eating them for over two years now and wouldn’t make anything else!

    Reply

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