Perfect Fluffy Pancakes

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/4 cups Flour
  • 1/2 tsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 Canola oil

• Dairy

  • 4 tbsp Butter
  • 1 cup Buttermilk
  • 1/4 cup Milk

Found on neighborfoodblog.com

Description

Ingredients

• 1 1/4 cups flour
• 2 Tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 egg, separated
• 4 Tablespoons butter, melted and cooled
• 1 cup buttermilk
• 1/4 cup milk
• Canola oil

Directions

• Heat a griddle over medium heat and cover with a thin layer of neutral oil. In a medium bowl, whisk together flour, sugar, salt, soda, and baking powder. In another medium bowl, whisk together egg yolk, butter, buttermilk, and milk. Add yolk mixture to dry mixture and stir gently until barely combined. Add egg white to the mixture and stir until a thick, lumpy bumpy batter forms. Stop before the batter smooths out! The egg white may not even be all the way incorporated. Thats okay! We like lumps and bumps in our pancake batter. Drop mixture by the half cup full onto the preheated pan. Sprinkle blueberries, chocolate chips, or other mix ins onto the surface of pancakes. Cook until bubbles start to appear on the exposed surface of the pancake. When bubbles appear, flip pancake and cook for an additional 2-3 minutes or until browned. Keep finished pancakes warm in a single layer on a baking sheet in an oven preheated to 200 degrees or serve immediately with butter and warm real maple syrup. (I know, I know, the real stuff is expensive. But as they say, aint nothin like the real thing baby!)