EZ Award Winning Buttermilk Pancakes

Name: EZ Award Winning Buttermilk Pancakes
Total time: 600 s
Yield: 16 servings
Cuisine: American
Ingredients: 2 cup all purpose flour; 2 tsp baking powder; 1/4 cup white sugar; 1/4 cup brown sugar; 1/2 tsp salt; 3 eggs (separated); 1 cup whole milk; 1/2 cup buttermilk; 4 tbsp unsalted butter; 1/2 tsp pure vanilla extract

x2ez4u @cook_x2ez4u

I've tried several pancake recipes trying to find one that is especially good...you would think such a simple food should have a relatively easy formula to make...but other recipes pale in comparison to this one! This recipe adds an extra step of separating the eggs and I think it makes all the difference in the world! These pancakes are super moist and taste exquisite...

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Ingredients

10 mins

16 servings

2 cupall purpose flour
2 tspbaking powder
1/4 cupwhite sugar
1/4 cupbrown sugar
1/2 tspsalt
3eggs (separated)
1 cupwhole milk
1/2 cupbuttermilk
4 tbspunsalted butter
1/2 tsppure vanilla extract

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Steps

10 mins

1

Mix flour, salt, baking powder and white sugar in a medium mixing bowl.
2

In smaller bowl wisk together egg yolks, buttermilk, whole milk, melted butter, vanilla and brown sugar.
3

Mix yolk/milk mixture into flour mixture until just combined (will be slightly lumpy).
4

Wisk egg whites either by hand or mixer with wisk attachment until medium peaks form.
5

Folk egg whites gently into batter. The egg whites shouldn't be fully incorporated into the batter.
6

Heat a griddle until hot (about 350 - 375°). Add small amount of butter (approximately 1/2 tsp. per pancake) to the hot griddle, then pour 1/4 cup per pancake onto griddle. Make sure you leave enough room between cakes.
7

Cook until bubbles form on top of pancake, lift pancake slightly, if golden brown, turn over. Cook until golden brown on remaining side.
8

Serve with maple syrup.
9

Note: makes approximately one dozen 6-inch pancakes.