Fluffy and golden...
I have been making pancakes for as long as I can remember. Pancakes were very likely the first thing I made on the stove all by myself as a kid! Of course back in those days I used some sort of ready-prepared boxed baking mix. You know, just add milk and an egg! Well, all of that has changed. Today there is no good reason that I can think of for using a pre-packaged, or "boxed" pancake mix. Homemade pancakes consist of only a few simple ingredients. My recipe includes the addition of meringue to the batter for added lift! This recipe will have you cranking out wonderfully light and fluffy pancakes in no time at all! Click "Read More" for the details.
Egg whites ready to whip!
All whipped up into soft peaks...
Add the batter and gently fold...
All folded in and ready to go...
Fluffy Buttermilk Pancakes
2 cups all purpose flour
1 Tbsp baking powder (aluminum-free)*
1 Tbsp sugar
1 tsp salt
1 cup buttermilk
1 cup milk
2 tsp vanilla extract
2 separated eggs (two yolks and two egg whites)
1 whole egg
4 Tbsp melted butter
*Who needs or wants aluminum in their baking powder?!!
DIRECTIONS:
Combine the flour, baking powder, sugar, and salt in a mixing bowl. Stir well and set aside...
Separate two eggs (two egg yolks and two egg whites)
Thoroughly mix the buttermilk, milk, melted butter, vanilla extract, the two egg yolks, and the whole egg in a separate bowl.
Place the two egg whites into your mixing bowl. Whip the egg whites into soft peaks (A stand mixer fitted with a whisk makes this much easier!)*
Combine everything together except for the beaten egg whites.
Once the batter is smooth, begin to gently fold in the beaten egg whites.
Cook the pancakes on a well-greased hot griddle and serve immediately.
*A stand mixer is not a necessity, but whipping egg whites by hand is kind of a pain...
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