Buttermilk Pancakes Recipe

Our family loves pancakes, especially Rufus. He could eat five of Mike’s buttermilk pancakes and they are dense. Mike has been making them for about six years. He got the inspiration for this recipe when we lived in Chicago. It’s a pretty easy recipe but there are quite a bit of steps to follow. Trust us though they are worth the effort. They are fluffy yet dense, They are slightly sweet, They are a little tangy, and smell a heavnly! Try our family pancakes maybe your family will love them as much as we do.

Ingredients:

Buttermilk 500g, AP Flour 322g, Egg White 66g, Egg Yolks 44g, Sugar 38g, Melted Butter 38g, Baking Powder 6g, Vanella Paste 6g, Lemon Zest 6g (Optional), Baking Soda 4g, Salt 2g

Directions:

1) In a stand mixer bowl whip egg whites into stiff peaks.

2) In a separate large bowl mix buttermilk and egg yolks together.

3) In one more bowl mix all the dry ingredients together.

4) Add the dry ingredients to the buttermilk mixture.

5) Whisk in the melted butter into the batter.

6) Fold in egg white completely into the batter in two stages.

7) The batter is ready to use. Can be held for 24 hours in an airtight container.

8) Heat a griddle/fry pan/cast iron pan over medium heat.

9) When hot use pan spray on the pan

10) Liddle 4 oz of batter onto the pan.

11) When bubbles appear on the surface flip the cake. The pancake will rise