Sunday, April 8, 2007

Light & Fluffy Pancakes

These Light & Fluffy Pancakes are from Pam Anderson's "The Perfect Recipe." I really enjoy Anderson's cookbooks and her style of writing which is easy to follow and fun to read. She simplifies basic recipes, giving wonderful explanations in a Cook's Illustrated-style. Her recipes include good, everyday food, easily made with ingredients on-hand in the pantry.

Like their name, these buttermilk pancakes are wonderfully light and fluffy. Just a perfect texture for my favorite type of pancake. They would also be great with a little lemon zest added. We topped them with berries for a wonderful afternoon meal. Breakfast is welcomed at any time of the day at my house! Continue for recipe.

Light and Fluffy Pancakes
The Perfect Recipe, Pam Anderson

Makes about 8, 3-inch Pancakes

1 cup all-purpose flour
2 t sugar
1/2 t salt
1/2 t baking powder
1/4 t baking soda
3/4 cup buttermilk
1/4 cup milk, plus 1 T more if necessary
1 large egg, separated
2 T unsalted butter, melted

Mix dry ingredients in a medium bowl.
Pour buttermilk and 1/4 cup milk into a 2-cup liquid measuring cup. Whisk in egg white.
Mix yolk with butter, then add to milk.
Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
Heat a griddle over strong medium heat. Brush with oil.
Pour batter, about 1/4 cup at a time, onto griddle.
When bottoms are brown and top surfaces start to buble, 2-3 minutes, flip pancakes and cook until browned.
Serve hot.


Anonymous said...

yummy! can't wait to try! :)

Anonymous said...

I've made these several times. I find that I have to add a little more milk (or a little less buttermilk) because the batter is too thick to cook the middle. They are very good!