The Best Pancakes I’ve Ever Made

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Bacon grease
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 2 1/2 cups Flour
  • 1 tsp Salt
  • 1/4 cup White sugar

• Dairy

  • 1/2 cup Butter
  • 2 cups Buttermilk
  • 1/2 cup Milk

Found on thefoodcharlatan.com

Ingredients

• 1/2 cup (1 stick) butter, melted and cooled
• 2 and 1/2 cups flour, spooned and leveled
• 1/4 cup white sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 cups buttermilk
• 1/2 cup milk (I used whole milk)
• 2 eggs, separated
• bacon grease, for frying (butter works too)

Directions

• Heat your oven to 170 degrees F, sometimes called the keep warm setting.
• Get out 3 bowls: large, medium, and small.
• Add the butter to the large bowl and microwave until it is melted. Set aside to cool a little bit.
• In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
• Add the buttermilk and milk to the melted butter.
• Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.
• Use a small whisk of fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly. It will help them fold in evenly.
• Add the buttermilk mixture to the dry ingredients and stir roughly with a wooden spoon. Dont overdo it! Just barely combine it. There should still be streaks for flour. See photos.
• Beat the egg whites a little then add them to the batter. Fold in gently. Its okay if there are still streaks of egg white.
• Heat a griddle or large frying pan over medium heat.
• When it is hot, smear a little bacon grease over the griddle.
• Scoop the batter using a half cup measurement.
• When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown.
• Continue cooking for another 2-3 minutes until they are golden on both sides.
• Remove the pancakes to a cooking rack and keep warm in the oven that you turned on.
• Repeat with the remaining batter.
• Serve with lots of butter and syrup. And peanut butter. What, am I the only one??