The Best Pancakes I’ve Ever Made

Ingredients :

  • 1/2 cup (1 stick) butter, melted and cooled
  • 2 and 1/2 cups flour, spooned and leveled
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 cups buttermilk
  • 1/2 cup milk (I used whole milk)
  • 2 eggs, separated
  • bacon grease, for frying (butter works too)

Directions :

  1. Get out 3 bowls: large, medium, and small.
  2. Add the butter to the large bowl and microwave until it is melted. Set aside to cool a little bit.
  3. In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
  4. Add the buttermilk and milk to the melted butter.
  5. Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.
  6. Use a small whisk of fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly. It will help them fold in evenly.
  7. Add the buttermilk mixture to the dry ingredients and stir roughly with a wooden spoon. Don’t overdo it! Just barely combine it. There should still be streaks for flour. See photos.
  8. Beat the egg whites a little then add them to the batter. Fold in gently. It’s okay if there are still streaks of egg white.
  9. Heat a griddle or large frying pan over medium heat.
  10. When it is hot, smear a little bacon grease over the griddle.
  11. Scoop the batter using a half cup measurement.
  12. When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown.
  13. Continue cooking for another 2-3 minutes until they are golden on both sides.
  14. Remove the pancakes to a cooking rack and keep warm in the oven that you turned on.
  15. Repeat with the remaining batter.
  16. Serve with lots of butter and syrup. And peanut butter. What, am I the only one??

Get helpful tips as well as many other delicious recipes at: thefoodcharlatan.com