These are my favorite everyday pancakes. Crispy on the outside and soft on the inside. You can add apples or blueberries. Quick to prepare and delicious. Remember to separate the eggs and add the whites last which gives them the crispness. You don’t have to whip them. Easy!
(To make apple pancakes, see note below)
2 1/2 c. (320 grams) flour
2 T. sugar (don’t skimp)
1 1/2 t. kosher salt
1 t. baking powder
1 t. baking soda
2 large eggs, separated
2 c. buttermilk, warm 1 minute in microwave if cold (see note below)
1/2 c. milk
10 T. unsalted butter, melted and cooled
Butter or neutral oil for frying (I use half oil and a half butter)
If cooking for a crowd, heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside, placing both in the oven.
Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.
In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk.
Add the melted, cooled butter and whisk until well combined.
Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined (do not over mix).
Fold in apple mixture if using.
Add the egg whites and stir just until a thick batter is formed; do not try to totally incorporate whites into batter.
IMPORTANT: Let the batter rest on the counter for 5 minutes.
Heat a large skillet over medium-high heat (electric skillet 375 degrees).
When hot, add 1 t. neutral oil and 1 t. butter; I use a silicon pastry brush to distribute the small amount of fat in the pan.
After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium (350 degrees).
Use an ice cream scoop or 1/4 c. measuring cup to drop batter onto skillet.
The batter will spread into a pancake about 3 inches wide.
Cook for about 2-1/2 minutes.
Flip and cook on the other side for 2-1/2 minutes, or until the bottom of the pancake is golden brown.
NOTE: Avoid the tendency to over cook since the pancakes are thick.
Transfer pancakes from the skillet to the rack on the baking sheet in the oven.
Wipe out any stray crumbs on skillet, add a little more oil/butter, and continue to cook the remaining batter.
Serve as soon as possible, with butter and warm maple syrup.
Recipe Note:
If you don’t have buttermilk on hand, you can make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with 2 cups of milk and let set 10 minutes before using.
For the apples:
I like to prepare the apples the day before I make the pancakes, store them in refrigerator, then warm slightly in microwave before using, to save time.
Peel and dice 3 large fuji apples into 1/2 inch cubes
Heat 12″ pan over medium heat
Add 2 T. butter and apples
Saute until apples soften but are still firm
Spread on plate to cool and stop cooking process
Adapted from The Kitchn (no typo) cookbook
