Some say that breakfast is the most important meal of the day. When I make these pancakes, my family thinks it is certainly their favorite meal of the day.
After a lot of trial and error, I have discovered the best pancake recipe ever. Seriously. I don’t think you can make pancakes any better than this.
Of course, you can add blueberries, pecans or anything else your heart desires, but the very fundamentals of those pancakes start with a recipe for a simple pancake.
Here it is. This makes about 6 large pancakes.
1 Cup Flour (I use King Arthur Unbleached All-Purpose Flour)
2 Tablespoons of Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Buttermilk
3 Whipped Egg Whites (Soft Peaks)
1. Mix first four ingredients in a bowl. Use a sifter if available. I just mix everything with a whisk.
2. Add buttermilk to mixture and stir until lumps are gone.
3. Gently fold in whipped egg whites
4. Cook on griddle around 250 – 275 degrees. These things need slow heat to cook the insides without browning the outside too much.
This recipe will make ridiculously soft and fluffy pancakes. A griddle is a must, because it takes a long time to cook these things without burning the pancakes, and you want a batch of 6 at once so pancakes aren’t getting cold while you make more. Plus, you can regulate the temperature, which is a must.
I would love to hear what everyone thinks. Please use the comment section below to make any suggestions or comments.