I'm not crazy about pancakes in general as I want a dessert element if I'm eating flour-based carbs. After I found good buttermilk and tried the recipe posted, I sadly thought they were just okay.
But recently Larry had fluffy sweet pancakes at the beach and I wanted THAT recipe. Orchid found a recipe that looked similar and so last night I tried THAT recipe, but used my pasturized buttermilk in lieu of milk (also adding baking soda to activate).
I am quite happy with the result. The first batch was very high and light, but by the time I thought about taking a photo, the batter had deflated quite a bit. I think this is because I used liquid egg whites for some and it never seemed to whip as stiff as normal egg whites. None the less, they still rose nicely, if not quite as high.
Definitely a recipe I would try again if:
1. I was craving pancakes
2. Had good buttermilk
Makes 6 pancakes:
DRY:
3/4 C flour
2 TBL powdered sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
WET:
1 egg yolk
2 TBL butter, melted & cooled
1/4 tsp vanilla
2/3 C buttermilk
BEATEN UNTIL STIFF:
2 egg whites
Whisk dry ingredients together.
Whisk wet ingredients and add to dry.
Fold stiffly beaten egg whites into mix.
Brush 375 degree griddle with butter and ladle 1/4 C batter. Note: using 1/4 C will make 7 pancakes, but I'm not sure if you'll get 6 even pancakes with 1/3 C. You can try.
They took a few minutes on each side to get golden and bubbly.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/2015%20Marilyn/001.jpg~original
But recently Larry had fluffy sweet pancakes at the beach and I wanted THAT recipe. Orchid found a recipe that looked similar and so last night I tried THAT recipe, but used my pasturized buttermilk in lieu of milk (also adding baking soda to activate).
I am quite happy with the result. The first batch was very high and light, but by the time I thought about taking a photo, the batter had deflated quite a bit. I think this is because I used liquid egg whites for some and it never seemed to whip as stiff as normal egg whites. None the less, they still rose nicely, if not quite as high.
Definitely a recipe I would try again if:
1. I was craving pancakes
2. Had good buttermilk
Makes 6 pancakes:
DRY:
3/4 C flour
2 TBL powdered sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
WET:
1 egg yolk
2 TBL butter, melted & cooled
1/4 tsp vanilla
2/3 C buttermilk
BEATEN UNTIL STIFF:
2 egg whites
Whisk dry ingredients together.
Whisk wet ingredients and add to dry.
Fold stiffly beaten egg whites into mix.
Brush 375 degree griddle with butter and ladle 1/4 C batter. Note: using 1/4 C will make 7 pancakes, but I'm not sure if you'll get 6 even pancakes with 1/3 C. You can try.
They took a few minutes on each side to get golden and bubbly.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/2015%20Marilyn/001.jpg~original
