Friday, October 12, 2007

Fluffy Buttermilk Pancakes

I've known L for years, but until very recently, I didn't know that he could make pancakes, and he didn't know how much I love them. After the surprise wore off and he'd made them a few weekend mornings in a row (at my insistence that he make up for all the pancakes I've missed out on), I realized that this is my favourite of all the batter recipes I've tried.

L's family makes these with regular milk and a mix of all-purpose and whole wheat flour, and they are always very good. I grew up eating buttermilk pancakes, and I ever-so-slightly prefer the tang that buttermilk lends. I eat them drizzled with grade A maple syrup, while L prefers grade B syrup; the neverending debate in this house is, of course, which grade is better. When we're really lucky, we have on hand a quart of New Hampshire maple syrup from the maple trees on my grandmother's farm.

In our house, L makes the batter and I cook them-they don't quite taste the same if one person does all the work.

Fluffy Buttermilk Pancakes

serves 2-3

2 cups all-purpose flour
2 tablespoons baking powder
pinch of salt

2 cups buttermilk
1/4 cup vegetable oil
2 large egg yolks, separated (yolks and whites reserved)
1/2 teaspoon vanilla

Dry ingredients: Pour the flour, baking powder, and salt into a large bowl. Gently mix and set aside.

Wet ingredients: In another bowl, whisk the egg yolks for about 30 seconds. Add the milk and vegetable oil and whisk until well mixed.

Add the wet ingredients to the dry ingredients and whisk until you have a fairly smooth batter. Some small lumps are fine. Set aside.

Whisk the egg whites until they form stiff peaks. Gently fold the egg whites into the batter.

Heat a heavy skillet over medium heat. Ladle the batter in 1/2 cup portions on to the skillet, making sure you have enough room in between the pancakes to flip each one. Flip when the underside is golden and the pancake is firm enough to be flipped. The pancakes are done when both sides are golden, and the insides are fully cooked and fluffy.

Serve immediately, or keep the pancakes warm on a piece of tinfoil in a 300'F oven. They might lose a teeny bit of fluffiness in the oven, but it's a good solution if you want everyone to eat together.


Lesha said...

I love your recipes, I'll put your blog in my favourites!



la petite gourmande said...

Thank you! I'm so glad someone else will enjoy them, too!

richard winchell said...

My wife just made these for us, and they're the best buttermilk pancakes we've had at home. Very fluffy and light.


la petite gourmande said...

I'm so glad to hear it! A belated bon appetit to you both! :)

Cassandra said...

I added blueberries to some, white chocolate to others and they light and fluffy! Great recipe! Thanks!