Basic Fluffy Buttermilk Pancakes
February 28, 2017
To anyone who has been making pancakes for a while, it's no secret that buttermilk is an essential ingredient if you want fluffy, American styled, pancakes. On top of that separating the eggs and then later folding in the egg whites along with the sugar adds more air into the batter. The result; fluffy melt in your mouth pancakes perfect with any topping.
Pancakes are one of those things that despite being very simple to make are extremely easy to mess up. It's a game of patience and if you have that quality you'll always win. If you'd like to try this recipe and want to use as little equipment as possible I suggest you have at least a medium mixing bowl, a large mixing bowl, electric whisk plus some form of skillet and then adapt the recipe from there.
- Prep: 15 mins
- Cook: 50 mins
- Yields: 10 Pancakes
1Preheat the oven to 100C (210F)
2In a large bowl, sieve together the flour, baking powder, bicarbonate soda and salt. In a medium bowl, using a balloon whisk, whisk together the egg yolks, buttermilk, nut milk (or whole milk if using) and oil. In another medium bowl, using an electric whisk, whisk the egg whites until stiff and foamy. Add the sugar to the bowl and continue whisking until opaque white and glossy.
3Create a well in the centre of the flour mix and pour the egg yolk mix inside. Use a rubber spatula or spoon to combine the mix together, you will be left with a very thick lumpy batter. Be careful not to over mix. Then, slowly and gently fold in the egg white mix, until thoroughly incorporated, thick and mousse like. Set the batter aside and let rest.
4Meanwhile, heat a large skillet (either stainless steel or cast iron) over medium heat. Once heated a small drop of water should evaporated immediately once in contact with the skillet. Lightly oil the pan, I like to pour in a quarter teaspoon of oil (or melted butter) and take some clean kitchen paper to evenly coat the pan.
5Turn the heat down to low and working in batches, pour 1/3 cup (80 ml) of the batter onto skillet. Use the back of a spoon to create a more circular pancake and let cook for 3 minutes. Once bubbles have formed on the top of the pancake, flip it round to reveal a matte browned underside. Cook for two more minutes so that second side can brown as well. Transfer the pancake onto a plate and place in the oven to keep warm.
6Repeat Step 5 again, making sure to oil the pan between each pancake, until the batter is done. You should be left with 10 pancakes.
7Serve with any sweet or savoury topping or use the toppings in the video above as a guide.
If you're wondering what to use the left over egg yolks for I suggest freezing them for later use. They'll be perfect for egg washes or homemade mayo.
If you'd like to add a bit more flavour to your pancakes I suggest adding 1 tsp of liquid flavourings (e.g. vanilla extract, almond extract, orange blossom extract, lemon extract etc) to the egg yolk mix. You could also add 1 tsp per powdered spice (e.g. cinnamon, nutmeg, ground cardamom etc) to the flour mix too.