Email to Cat      

Featherweight Pancakes

Source of Recipe


Cook's Illustrated



List of Ingredients



• 1 cup unbleached all-purpose flour
  
• 2 tsp granulated sugar
  
• ½ tsp salt
  
• ½ tsp baking powder
  
• ¼ tsp baking soda
  
• ¾ cup buttermilk
  
• ¼ cup milk (plus an extra tablespoon or so if batter is too thick)
  
• 1 large egg, separated
  
• 2 Tbsp unsalted butter, melted
  
• Vegetable oil (for brushing griddle)
  






Instructions



1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Mix yolk with melted butter, then stir into milk mixture. Whisk egg white in large bowl to stiff peaks. Dump wet ingredients into dry ingredients all at once; whisk until just mixed. Quickly fold egg white into batter.
   
   
2. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil.
   
   
3. When water splashed on surface of griddle confidently sizzles, spoon batter (about ¼ cup at a time), onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface begins to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
   
   Serves 3 to 4 (about eight 3-inch pancakes).