Sift the flour so the batter stays smooth and lump-free.
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Fluffy Pancakes
The best you will ever have.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 250 g | Dry mixture |
| Granulated sugar | 37.5 g | Dry mixture |
| Baking powder | 5 ml | Dry mixture |
| Baking soda | 5 ml | Dry mixture |
| Salt | Pinch | Dry mixture |
| Butter, melted | 28 g | Wet mixture |
| Eggs (yolks and whites separated) | 4 eggs | Wet mixture |
| Buttermilk | 475 ml | Wet mixture |
| Granulated sugar | 12.5 g | Wet mixture |
| Non-stick spray | As needed | Equipment |
| Skillet | 1 | Equipment |
| Fresh blueberries | To taste | Optional |
| Fresh bananas | To taste | Optional |
| Maple syrup | For serving | Optional |
Preparation
Add 3 tablespoons of sugar, baking powder, baking soda, and a pinch of salt to the flour, then sift again and set the dry mixture aside.
Melt the butter over medium-low heat and let it cool slightly. Separate the eggs. Whisk the egg whites until fluffy, then whisk buttermilk into the whites.
In a separate bowl, whisk the yolks with 1 tablespoon sugar. Slowly whisk in the cooled melted butter, then whisk this yolk mixture into the egg-white mixture until combined.
Slowly whisk the dry mixture into the wet mixture until smooth and fluffy, then refrigerate the batter for 10 minutes.
Heat a skillet over medium-high heat and coat with non-stick spray. Spoon in cookie-sized portions of batter. Cook until bubbles form in the center and the edges brown, then flip once and finish cooking.
Serve with maple syrup. For blueberry pancakes, stir blueberries into the batter before cooking.
Batter benefits from the full 10-minute refrigerator rest before cooking.