Pancakes
Pancakes are the hero of the breakfast table. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them.
- 2 Cup - All-purpose Flour
- 1/2 Tsp - Baking Soda
- 1 Tsp - Baking Powder
- 1 Tsp - Kosher Salt
- 2 Tsp - Sugar
- 2 Large - Egg
- 2 Cup - Buttermilk
- 4 Tbsp - Melted Butter
- 1 Stick - Butter ( For Greasing )
- 2 Cup - Fresh Fruit
1. In small mixing bowl wisk together the Flour, Baking Soda, Baking Powder, Salt, and Sugar. 2. Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F. 3. In a second bowl, whisk together the egg whites and buttermilk. 4. Whisk the egg yolks into the cooled melted butter. Whisk the butter mixture into the buttermilk mixture until completely incorporated. 5. Pour the wet ingredients into the dry ingredients and quickly bring together with a large whisk. I allow myself only 12 stirs, then I walk away. Yes, there will be some lumps in the batter, and that's fine. 6. Check the griddle. When a drop of water skitters across the surface like a little hovercraft, it's ready. Lightly grease the griddle with butter, shortening, or nonstick spray, and wipe off the excess with a paper towel. 7. Ladle 1 ounce (by volume) of batter onto the griddle using either a #20 disher or a 1-ounce ladle. As soon as the batter hits the pan, use the underside of the ladle or disher to gently coax the batter out to a disk about 4 inches in diameter. Cook until bubbles around the upside edge set, about 3 minutes. Note: If you wish to integrate the fruit into the pancake itself, add it after the batter has been on the griddle for about 30 seconds. 8. Carefully flip with a wide spatula and cook until golden brown on the bottom, another 2 to 3 minutes. 9. Serve immediately or place on a half-sheet pan, cover with a tea towel, and keep warm in the oven for up to 20 minutes.