It’s the implementation of egg whites into the pancake batter that sets these cakes apart from the crowd. Perfect buttermilk pancakes every time!
In a mixing bowl, combine your dry ingredients together, then turn your attention to the wet stuff. This is where it gets all science experiment-y and fun! Combine 1 whole egg plus 2 yolks (save the 2 remaining egg whites), buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients, and mix carefully. Add in the 1/4 cup of milk until the batter has reached “pancake” consistency. If you like your cakes a little more dense, leave out the milk.
Take the remaining egg whites, and whip them into stiff peaks, then fold them into the pancake batter. This simple trick ensures light pancakes, great texture, and perfect outside every time.
Then simply prepare pancakes as you normally would.
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This recipe is a little involved to make, but it is OH SO worth it! The pancakes were fluffy and light, and they were so flavorful that they hardly need syrup. I have made them every weekend since discovering the recipe and I can’t get enough of them. So good!!
My compliments (and thanks) to rylander for a great recipe!
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Serves: 10 Level: Easy
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5 Comments
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younghungryfoolish on 3.1.2011
I made these last night and they were delish! Plus, I could use up the buttermilk I had the fridge. Thanks for posting.
shelovejew on 4.17.2010
We just made these for breakfast and they were delicious. Next time I might take out one of the egg yolks and add more sugar but overall these were super tasty and really not complicated. The egg white addition made them crispy on the outside but light and fluffy on the inside.
pjgonz on 3.28.2010
This recipe is a little involved to make, but it is OH SO worth it! The pancakes were fluffy and light, and they were so flavorful that they hardly need syrup. My compliments (and thanks) to rylander for a great recipe!
bacey on 3.28.2010
Just made these for breakfast, and they were a hit! My pancake-loving husband stuffed himself. I left out the extra 1/4 c. of milk, as we like denser pancakes. They still came out light and fluffy. Next time I’ll add a touch more sugar and maybe a teaspoon of vanilla.
meggan on 3.21.2010
great recipe – i’ve always been frustrated when i made pancakes. they would turn out flat and crepe-y. this is the perfect fluffy pancake that i was looking for!