There are thousands of buttermilk pancake recipes out there, and this one, which I owe to my wife Yasmin, is definitely one of the better ones. A good buttermilk pancake is light and fluffy on the inside with a nice aerated crumb and a thin crispy crust. A good buttermilk pancake should have a hint of the savory (salt is a must) and the bitter flavor of baking powder and baking soda should not be too evident.
In this recipe, the eggs are separated and the melted butter is mixed with the yolks, which keeps the butter from clumping (have the egg yolks at room temperature before you mix them with the melted better).
If you can buy or make clarified butter, which is butter from which all the milk solids have been removed, it’s worth your time: Cooking the pancakes in clarified butter gives you the crustiest, most golden pancakes imaginable. This batter should be used within two hours of making it.
Buttermilk pancake (makes 12 pancakes)
Ingredients
2 cups all- purpose flour
½ teaspoon baking soda (check expiration date first)
1 teaspoon baking powder
1 teaspoon kosher salt
2 teaspoons granulated sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
Clarified butter or soft butter for cooking
Directions
In a large bowl, whisk together flour, baking soda, baking powder, salt and sugar.
In a small bowl, whisk together the egg whites and the buttermilk. In another bowl, whisk the egg yolks with the melted butter. Then combine both mixtures and reserve. Pour the liquid ingredients on top of the dry mix and using a whisk, mix the batter just enough to bring it together. Don’t try to work all the lumps out.
To make the pancakes, heat a large nonstick pan or or seasoned cast-iron pan over low-medium heat. Lightly grease with butter or clarified butter. Ladle four 2-ounce pancakes into the pan, allowing the batter to spread but not to touch.
When bubbles appear on the surface of the pancakes, gently flip them and allow to cook for about 4-5 minutes.
Serve with butter and maple syrup.
