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Light and Fluffy Pancakes

Source of Recipe


Cook's Illustrated, January 1996






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. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
   
   
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, pour batter (about ¼ cup at a time) onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts 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)