Fluffy and tasty even on their own, these are our house pancakes. I’d even pack a whisk into my suitcase just to be able to serve these buttermilk pancakes when we’re travelling. They’re that easy to make. And they’re that good!
I was initially drawn to this recipe because there’s no sugar in the pancakes (I was obsessed with omitting sugar from my toddler’s diet; if your family prefers something sweeter, check out Dawn’s fab recipes for peanut butter pancakes and cottage cheese pancakes). However, two additional details make this recipe extra special. Buttermilk gives the pancakes an appealing tang and complexity of flavour. And folding in the egg whites gives them a natural fluffy airiness (which is further sustained by baking powder). I always have a stash of these buttermilk pancakes in the freezer because T frequently gets up in the morning asking to have them for breakfast. In a pinch, he gets them with a drizzle of maple syrup. Otherwise, they’re topped with homemade blueberry sauce or bananas sautéed in butter.
Makes 20 pancakes measuring 10cm across.
227g (1¾ cups dip and sweep) cake flour
4 tsp baking powder
½ tsp fine sea salt
4 large eggs, separated
2 cups (484g) buttermilk
½ tsp cream of tartar
57 grams unsalted butter, melted and cooled
Combine the cake flour, baking powder and sea salt in a large bowl. Whisk to blend.
Combine the egg yolks and buttermilk. Blend with a fork (save this fork for blending the batter later).
In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar and beat until stiff peaks form when the whisk is raised slowly. I find that using the whisk attachment on my stick blender makes quick work of this.
Add the yolk and buttermilk mixture to the flour and mix slightly with a fork. Stir in the butter. Do not overwork the batter or the pancakes will be tough. The batter should be lumpy. Fold in the egg whites.
Pre-heat a non-stick frying pan to medium-high. Lightly butter it and use a ¼ cup (60ml) measuring spoon or ladle to pour rounds of batter onto it. Once bubbles rise to the surface of the pancake and it slides easily, flip it over. Once the underside is golden brown, remove and keep warm while cooking the remaining batter.
Alternatively, cool and freeze, layered with baking parchment, in a zippered freezer bag. Reheat by microwaving it directly from the freezer.