Mom's Incredibly Light and Fluffy Pancakes
YIELD: 4 servings PREP TIME: 20 min COOK TIME: 10-15 min
- 3 eggs
- 1 stick of butter or margarine, melted
- 3 cups buttermilk
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups flour
- 2 teaspoons Spice Your Life’s Butter Olive Oil
Separate the yolks and whites of 3 eggs. Put the whites in a medium bowl and set the bowl in a larger bowl filled with warm water for a few minutes.
In a separate bowl whisk the egg yolks. Add melted butter, buttermilk, baking soda and baking powder. Then stir in flour until you reach the consistency of oatmeal (about 2 cups flour).
Next, add a “spit” of water and a “dash” of salt to the egg whites and whip egg whites on high speed until they are “fluffy” with fairly stiff peaks. Then, gently fold these egg whites into the pancake mixture.
Heat 2 teaspoons of vegetable oil in a skillet over high heat. When hot, use a paper towel to wipe away excess oil (too much oil in the pan makes greasy pancakes).
Reduce heat to medium-high and add batter for each pancake. Cook until there are bubbles at the edges. Then flip the pancakes to cook the other side.
Continue to cook batches of pancakes, adding oil as necessary.
If pancakes are a little too thin, add a little more flour to the mixture. If too dense, add a little more buttermilk to the mixture.
Enjoy topped with some butter and real maple syrup. Yum!
Butter Olive Oil