My family loves buttermilk pancakes, but only if they're super fluffy. So, to please them, I've long been on a search for a recipe that will yield just such a pancake. Well, the search is over and I have one thing to declare - Alton Brown is the MAN!!!
His recipe differs from all others because it requires you to separate the egg and then make two liquid mixtures. The egg white is mixed with the buttermilk and the yolk is combined with the melted butter. Then, these two mixtures are combined before adding it to the dry ingredients. I have no idea scientifically how this works. All I know is that when you flip that pancake over in the pan, it magically puffs up giving you the ultimate light, fluffy pancakes. My family flipped over these pancakes and I'm sure you will too.
Buttermilk Pancakes (Alton Brown)
2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1 c. buttermilk (or 1 Tbsp. vinegar added to enough milk to make 1 cup)
2 Tbsp. melted butter
Heat a frying pan on medium heat.
Combine the flour, baking soda, baking powder, salt, and sugar and set aside. Whisk together the egg white and the buttermilk in a small bowl. In another bowl, whisk the egg yolk with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Add the liquid ingredients to the dry ingredients. Using a whisk, mix the batter just enough to bring it together, about 10 seconds (resist the urge to work out all the lumps).
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle/pan is ready if the water dances across the surface.
Lightly butter the griddle or frying pan. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle/pan (about 1/4 cup). When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. It will take about 1 minute on each side.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.
Yield: 8 pancakes
This recipe is linked to:
Fat Camp Friday
What's Cookin' in the Kitchen