Buttermilk Pancakes

 

Ingredients

• ▢ 2 ½ cups flour
• ▢ ¼ cup sugar or malted milk powder
• ▢ 2 teaspoon baking powder
• ▢ 2 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 2 eggs yolks separated
• ▢ 2 ½ cups buttermilk adjust as needed to get pourable consistency
• ▢ ½ cup butter melted

Serving

• ▢ Maple syrup

Instructions

• Separate egg yolks from whites and whisk egg whites until stiff peaks are formed.
• Combine egg yolks, melted butter, and buttermilk in a large bowl and mix together.
• In a separate bowl combine all dry ingredients and mix together.
• Once wet and dry ingredients are each are mixed, combine together in a large mixing bowl. Do not over mix or the pancakes will be tough. Mix just to combine leaving some lumps. (The lumps will work themselves out and you will have a lighter pancake for stirring less)
• FOLD egg whites into mixture half at a time being careful not to overly agitate.
• Let the batter rest 15-30 minutes.
• Heat griddle to 375 degrees and brush with butter before frying. Or use medium heat on your stovetop.
• Cook pancakes until golden brown, and flip once the batter begins to bubble on top. Repeat until all batter has been used.
• Serve with maple syrup, and additional butter as desired.