I like making pancakes. It takes a really long time around here, since all together we can eat a lot of pancakes! But I still enjoy it. Making fluffy pancakes is a goal we've been working on lately. My mom found online a new and unique way to make pancakes.
TIP: Using cultured buttermilk from the grocery store will help your pancakes be much fluffier than using homemade buttermilk. (If you do use homemade buttermilk make sure you let the milk/lemon juice (or vinegar) mixture sit for like 10 or 15 minutes, if its curdled it will work better.)
For this recipe you can make a mix with the dry ingredients a head of time.
6 cups all-purpose flour
1-1/2 teaspoons baking soda
3 teaspoons baking powder
3/4 teaspoon salt
2 Tablespoons sugar
Mix all ingredient together well.
We used part whole-wheat pastry flour in this recipe. I love whole-wheat pancakes.
When you are ready to make pancakes add:
1 egg, separated
1 cup buttermilk
2 Tablespoons butter, melted
Separate the egg yolk from the white. Then mix the egg yolk with the butter, and in a separate bowl mix the egg white with the buttermilk.
An easy way to remember this step is mix yellow with yellow (butter with yolk) and white with white (buttermilk with egg white).
Combine wet ingredients, and add to 1 cup dry ingredients mix.
Each cup of dry mix uses one 1 egg, 1 cup buttermilk, and 2 T. butter.
Stir batter just until mixed; it should still be slightly lumpy.
For this special recipe, an important step to note is greasing the griddle, or pan with butter NOT oil. After rubbing the butter on the pan, carefully wipe the excess off with a paper towel.
Pour batter onto heated cast-iron pan or griddle, and cook over medium heat until edges are bubbly. Flip and cook until middle is done, and both the bottom and the top are golden brown.
We like to eat our pancakes with chocolate chips once in awhile. Just gently stir them into the batter, or sprinkle on top of the batter after you put it on the pan.