This is the family recipe we’ve been using since I was a child. This will make approximately 6 large pancackes, or 12 small ones. Nana used to let me eat the butter when my mom wasn’t watching, which I also highly recommend.
Note: Do not flip the pancakes more than once. Do not whack them with your spatula. Do not shake the pan around. You just spent a lot of time beating some egg whites so the pancakes are light and fluffy. Don’t ruin it.
- 2c (9oz) all purpose flour
- 1T sugar
- 0.5t salt
- 2t baking soda
- 2.5c buttermilk
- 2 eggs, separated
- 1T melted butter
- 0.5t vanilla extract
- Mix dry ingredients together in a bowl
- Put buttermilk, egg yolks, vegetable oil, and vanilla into a separate bowl. Whisk until well mixed.
- Beat egg whites until stiff
- Add buttermilk mixture to dry ingredients. Mix with whisk until just incorporated. It is ok if a few lumps still exist. Overmixing will make the pancakes tough.
- Fold stiff egg whites into batter until just incorporated. It is ok if a few blobs of egg white still remain unincorporated.
- Preheat heavy bottomed (I use cast iron) skillet over medium heat.
- Spray skillet with cooking spray or grease with a little butter. Ladle approximately 1/2c of batter onto the skillet. Distribute the batter with the back of a ladle moving in a circular motion until the pancake is about 6 inches around.
- Reduce heat to medium-low and cook for 2-4 minutes, until the edges of the pancake is set and at least one bubble that has formed leaves a small hole in the pancake when it pops. Flip with a wide spatula.
- Cook for another 1-2 minutes, until the bottom is golden brown.
- Serve with your favorite pancake topping. I like a mixture of apple butter and maple syrup.