Old Fashioned Pancakes
I’m going to let you in on the secrets to making old fashioned pancakes not only as good as your grandma's, but better! The use of real ingredients and adhering to some easy tricks will produce a light and fluffy pancake that no box can ever replicate.
Servings: 6 servings
- 2 ½ cups flour
- ¼ cup sugar or malted milk powder
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs yolks separated
- 2 ½ cups buttermilk adjust as needed to get pourable consistency
- ½ cup butter melted
Separate egg yolks from whites and whisk egg whites until stiff peaks are formed.
Combine egg yolks, melted butter, and buttermilk in a large bowl and mix together.
In a separate bowl combine all dry ingredients and mix together.
Once wet and dry ingredients are each are mixed, combine together in a large mixing bowl. Do not over mix or the pancakes will be tough. Mix just to combine leaving some lumps. (The lumps will work themselves out and you will have a lighter pancake for stirring less)
FOLD egg whites into mixture half at a time being careful not to overly agitate.
Let the batter rest 15-30 minutes.
Heat griddle to 375 degrees and brush with butter before frying. Or use medium heat on your stovetop.
Cook pancakes until golden brown, and flip once the batter begins to bubble on top. Repeat until all batter has been used.
Serve with maple syrup, and additional butter as desired.
This recipe will yield 12-16 pancakes when using approximately ⅓ cup of batter.
If working in batches, you can keep cooked pancakes warm by placing them on a baking sheet in a 200 degree oven.
Calories: 442kcal | Carbohydrates: 54g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 822mg | Potassium: 350mg | Fiber: 1g | Sugar: 13g | Vitamin A: 717IU | Calcium: 194mg | Iron: 3mg