Light fluffy pancakes are perfect for the weekend.
Easy to prepare and ready in minutes, the perfect pancake recipe is also the simplest. Three secrets make this recipe better than the rest: separate and whip the egg whites to help the batter rise, butter your pan for the ultimate golden finish and most importantly, don't over flip.
Check out the slideshow below for a simple step-by-step pancake guide, then pass the syrup!
What You'll Need:
Yield: 12 pancakes
Prep Time: 10 min.
Cook Time: 3-4 min. per pancake
2 cups flour
2 1/2 tsp baking powder
1 tsp. baking soda
1/2 tsp salt
3 tbsp sugar
2 large eggs, separated
3 cups buttermilk
4 tbsp butter, melted
Butter for pan
Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl.
Combine egg yolks, buttermilk and melted butter.
Whisk egg whites in a separate bowl.
Combine mixed ingredients into a bowl, adding egg whites last. Mix, being careful to not over stir. The batter should have a few small lumps.
Place fry pan over medium heat and add a dab of butter. When butter has melted, add about 1/2 cup of batter or as much as you like for desired size. Cook pancakes until bubbles form on top and edges are dry, about 2 1/2 min.
Flip over and cook the other side until golden brown, about 1-2 min. Repeat with remaining batter, keeping the finished pancakes warm in a low oven. Serve with your favourite sauce or maple syrup.
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