Light and Fluffy Buttermilk Pancakes

• 분량: 6 servings
• 활동 시간: 15 minutes
• 총 시간: 35 minutes

재료

Basic Dry Pancake Mix:

10 ounces (about 2 cups) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 tablespoon sugar

For Each Batch of Pancakes

2 large eggs, separated

1 1/2 cups (about 12 ounces) buttermilk

1 cup (about 8 ounces) sour cream (see note)

4 tablespoons unsalted butter, melted, plus more for serving

Warm maple syrup

방향

For the Dry Pancake Mix: Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl and whisk until homogenous. Transfer to an airtight container. The mix will stay good for 3 months. (See notes.)

For each Batch of Pancakes: Place one batch of dry mix in a large bowl. In a medium clean bowl, whisk the egg whites until stiff peaks form. In a large bowl, whisk the egg yolks, buttermilk, and sour cream until homogenous. Slowly drizzle in the melted butter while whisking. Carefully fold in the egg whites with a rubber spatula until just combined. Pour the mixture over the dry mix and fold until just combined (there should still be plenty of lumps).

Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes (or use an electric griddle). Add a small amount of butter or oil to the griddle and spread with a paper towel until no visible butter or oil remains. Use a 1⁄4-cup dry measure to place 4 pancakes in the skillet and cook until bubbles start to appear on top and the bottoms are golden brown, about 2 minutes. Carefully flip the pancakes and cook on the second side until golden brown and completely set, about 2 minutes longer. Serve the pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and butter.

영양 정보

• 1회 제공량: Makes 16 pancakes
• 칼로리: 407 kcal
• 지방 전체: 18 g
• 포화 지방: 10 g
• 불포화 지방: 0 g
• 콜레스테롤: 107 mg
• 나트륨: 551 mg
• 탄수화물 전체: 52 g
• 식이섬유: 1 g
• 총 당류: 15 g
• 단백질: 10 g