ULTRA-FLUFFY PANCAKES 2 WAYS
INGREDIENTS
DRY PANCAKE MIX
600g (~5 Cups) All-Purpose Flour
235g (1 1/4 Cups) Granulated Sugar
5 Tsp Baking Powder
2.5 tsp Baking Soda
1 tsp Kosher Salt
PANCAKES
215g Dry Pancake Mix (above)
2 Egg Yolks
1 Egg White, whipped to firm peaks
1 tsp Vanilla Extract
2 Tbsp Granulated Sugar
230g Buttermilk
2 Tbsp Unsalted Butter, Melted, plus more for coating griddle
Juice and zest from 1/4 lemon (optional)
STEPS
Whisk together all ingredients for dry pancake mix, and store in an airtight container.
When you are ready to make the pancakes, start heating a cast iron or nonstick pan over medium-high heat, or if using an electric griddle, heat it to 350F for blueberry or plain pancakes, or 325F for apple-cinnamon pancakes.
Whisk together the egg yolks, buttermilk, and melted butter in a small bowl.
Combine the egg white and vanilla extract in the bowl of a stand mixer, and whip until soft peaks are formed, then add the 2 Tbsp of granulated sugar, and continue to whip until firm peaks are formed.
In a large bowl, add 215g of your Dry Pancake Mix, then slowly stir in your buttermilk mixture. Be sure not to stir too thoroughly; the batter should remain lumpy.
Gently fold the egg white mixture into the batter.
Coat the pan or griddle with a thin layer of unsalted butter. The butter should sizzle when it hits the pan, but not burn immediately.
Ladle the batter onto the hot pan or griddle, in about 1/4 cup increments. If desired, add blueberries, chocolate chips, or any other add-ins right after dropping the batter onto the surface.
Cook for about 2-3 minutes on the first side until a deep golden brown color is reached, then flip and cook on the other side for another 2-3 minutes until that side is browned as well.
Serve warm, topped with butter and maple syrup.
To keep pancakes warm while the rest are cooking, wrap them loosely in aluminum foil, and place them into a 250F oven.
MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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