Although this blog was founded with the understanding that I love to cook and have gotten rather good at it over the years, there are a few things that I have put forth concerted effort towards become very good at making.
I’ve said (and shown) before that Biscuits are one of them. Today’s recipe is another.
I don’t think I’ve ever shared this on the blog before, but if you were to ask me what my favorite food was, at just about any point in my life, the answer would always be the same: pancakes. Pancakes are hands down my favorite food, of all time.
I’ve loved them for as long as I can remember. There is never a time where I’m not up for them. They have all the basic components of basically everything I love about food: carbs, butter and sweetness (from syrup).
It’s a little weird to look back upon now, but even during the time that I ‘couldn’t’ cook, I learned how to make pancakes. They were “just Add water’ pancakes, but still; it was that important to me. Later on, when I did decide to learn how to cook for real, I decided to elevate my Pancakes Game and learn how to make them from scratch.
To be honest, I’m a little embarrassed and disappointed with myself that it’s taken this long for me to share this recipe on the blog. It’s one of my favorites, I’ve been using it for years and there’s never been a time that it ever let me down.
Pancake connoisseurs will know that there is an art and a science to a pancake. They’re not all the same. Some folks like them thin, others like them thick. Some folks like them with fruit, and others like them plain. Some folks prefer to make them in a skillet, others prefer a griddle. My preference has always been for a thick and cakey pancake. If fruit like blueberries or strawberries are thrown in, great; I’m perfectly fine eating them plain as well.
I know that most people just prefer to fall back on Bisquick or other Just Add Water mixes, and I understand that. However, I do believe that makig pancakes from scratch is worth the added 1 or 2 steps–and it really is just 1 or 2 added steps.
Having said that, this is a straightforward and I believe, relatively easy recipe. The only distinction that my pancake recipe has from many typical others, is that I take the added step of separating my eggs, beating the egg whites into soft peaks, the folding them into the batter at the last minute. You wouldn’t believe the difference this makes in the finished product. The pancakes come out light, fluffy and cake-y, which is exactly how I (as well as everyone I’ve ever made them for) likes them.
- 2 cups all purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs, separated
- 1/4 cup canola oil, or melted butter, plus more for the skillet
- 1 1/2 teaspoons vanilla extract
In a medium size mixing bowl combine together all of the dry ingredients (flour, sugar, baking powder, baking soda and salt). Stir together with a fork and set aside.
In a small bowl combine the egg yolks, canola oil or melted butter and the vanilla extract. Stir together.
Make a well in the center of the dry ingredients, then pour the egg yolk/oil mixture inside the well. Add the buttermilk, then stir gently, just until combined–do not over-mix or the pancakes will be rubbery. It’s fine if there are lumps left in the batter.
Place the egg whites in a small bowl, then using a handheld mixer, beat them until they are white and have stiff peaks that are still soft.
Using a rubber spatula, gently fold the egg whites into the batter.
Lightly coat a skillet or a griddle with 1 tablespoon of butter and Heat to medium low.
Drop 1/4 cup of batter onto heated skillet/griddle. Cook on first side until bubbles begin to form on surface, 2-3 minutes. Flip over and cook another 2-3 minutes until golden brown and centre springs back when lightly touched.
Keep finished pancakes in the microwave or a cold oven while you cook the rest.
Sharing at Fiesta Friday #403.