Any excuse to eat pancakes is a good one.
Last Tuesday was Pancake Tuesday so there was even more than an excuse, there was a whole day dedicated to eating pancakes. At least, that’s what I think it was.
There was no pancake mix in the house (there never is), so I made my pancakes from scratch. Another great way to be thrifty: not buying pre-made mixes. I don’t understand why someone would buy pancake mix anyway… you have to add an egg, milk and oil to the mix. Why not keep some flour, baking powder and baking soda in your pantry and do the whole thing from scratch? It’s fun!
This is what happens.
Get the butter melted first.
The flour, sugar, salt, baking powder and baking soda are mixed together.
The two kinds of milk and the egg yolks are combined.
Then the butter is poured in.
The egg yolk and milk mixture is added to the dry ingredients and mixed until just barely combined.
Add the egg white, mix that in and then leave the batter alone for 5 minutes.
After the batter has rested and the fry pan is hot, pour about 1/2 cup of batter into the pan.
When these bubbles form, turn the pancakes over.
Cooked on both sides.
Pour maple syrup over and be thankful for the absorbent quality of pancakes.
Lofty Buttermilk Pancakes.
This recipe makes a lot of pancakes, even though I halved the ingredient amounts. The extras are in the freezer for next time I want some.
Lofty Buttermilk Pancakes
Makes 18 to 20 3-inch pancakes. Serves 4 to 6
2 1/2 cups flour
2 tablespoons sugar
1 1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs, separated
2 cups buttermilk
1/2 cup milk
10 tablespoons unsalted butter, melted and cooled
Canola or peanut oil for frying
Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven.
Whisk the flour, sugar, salt, baking powder and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.
Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.
Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.
Remove from the skillet to the baking sheet in the oven. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.
Serve as soon as possible, with butter and warm maple syrup.
If you don’t have buttermilk on hand, you can use plain yogurt instead. Just use about 2/3 cup and thin it with some milk until it reaches the 1 cup mark. You can also quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with 2 cups of milk.