Beautiful Buttermilk Pancakes
From: Betty, Wyoming, USA
Comments: Preparation time: 10 minutes
Cooking time: 5 to 7 minutes per batch.
Delicious and easy to dress these up by stirring in a handful fresh berries, granola or nuts, into the batter.
Servings: 16 [4-inch / 10-cm] pancakes
  • 2 cups [500 mL] buttermilk
  • 2 eggs yolks
  • 3 tablespoons [45 g] melted butter
  • 2 cups [280 g] all-purpose flour
  • 2 teaspoons [10 g] sugar
  • 1 teaspoon [5 mL] baking powder
  • 1 teaspoon [5 mL] baking soda
  • 1/2 teaspoon [2.5 mL] salt
  • 2 eggs whites
  • Into a medium bowl, stir together buttermilk, egg yolks and melted butter until smooth and well combined.
  • Into a large bowl, mix together flour, sugar, baking powder, baking soda and salt; make a well in the centre and pour in buttermilk mixture.
  • Into a clean bowl, using an electric mixer, beat egg whites until stiff.
  • Fold egg whites into batter until well combined.
  • Heat a greased skillet over medium-high heat.
  • Drop 1/4 cup - 2 teaspoons [50 mL] batter at a time into skillet, well apart and spreading each pancake with the back of a spoon.
  • Cook for 3 to 4 minutes, until bubbles appear on surface.
  • Turn pancakes; cook for 2 to 3 minutes, until well browned.
  • Repeat with remaining batter, greasing skillet as needed.
  • Serve at once.