nana's pancakes

pancakes.md

This is the family recipe we've been using since I was a child. This will make approximately 8 large pancackes, or 16 small ones.

Ingredients

• 2c (9oz) all purpose flour
• 1tbsp sugar
• 1/2tsp salt
• 2tsp baking soda
• 2.5c buttermilk
• 2 egg yolks, whites reserved in a separate mixing bowl
• 1tbsp melted butter (or vegetable oil if you're lazy)
• 1/2 tsp vanilla extract

Method

1. Preheat heavy bottomed (I use cast iron) skillet over medium heat.
2. Mix dry ingredients together in a bowl
3. Put buttermilk, egg yolks, vegetable oil, and vanilla into a separate bowl. Whisk until well mixed.
4. Beat egg whites until stiff
5. Add buttermilk mixture to dry ingredients. Mix with whisk until just incorporated. It is ok if a few lumps still exist. Overmixing will make the pancakes tough.
6. Fold stiff egg whites into batter until just incorporated. It is ok if a few blobs of egg white still remain unincorporated.
7. Spray skillet with cooking spray. Ladle approximately 1/2c of batter onto the skillet. Distribute the batter with the back of a ladle moving in a circular motion until the pancake is about 6 inches around.
8. Cook for 2-4 minutes, until the edges of the pancake is set and at least one bubble that has formed leaves a small hole in the pancake when it pops. Flip with a wide spatula.
9. Cook for another 1-2 minutes, until the bottom is golden brown.
10. Note: Do not flip the pancakes more than once. Do not whack them with your spatula. Do not shake the pan around. You just spent a lot of time beating some egg whites so the pancakes are light and fluffy. Don't ruin it.
11. Serve with your favorite pancake topping. I like a mixture of apple butter and maple syrup.