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The Best Buttermilk Pancakes

Source of Recipe


Food & Wine, June 1996






List of Ingredients



• 1-1/2 cups unbleached all-purpose flour
  
• 2 tsp baking soda
  
• 3/4 tsp salt
  
• 2 cups buttermilk
  
• 6 Tbsp unsalted butter, melted
  
• 2 large eggs, at room temperature, separated
  
• Fresh raspberries, for garnish
  
• Beltane Ranch Raspberry Syrup (recipe follows)
  






Instructions



1. In a medium bowl, stir together the flour, baking soda and salt. In a large bowl, combine the buttermilk, butter and egg yolks.
   
   
2. In another medium bowl, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir just until combined. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.
   
   
3. Heat a lightly buttered griddle or cast-iron skillet. For each pancake, gently spread 1/4 cup of the batter on the hot surface to form a 4-inch circle. Cook over moderately low heat until the top is set, about 2 minutes. Flip the pancakes and continue cooking until golden, about 1 minute longer. Transfer to a large plate and keep warm while you cook the remaining pancakes. Divide the pancakes among plates, garnish with fresh raspberries, and serve with Beltane Ranch Raspberry Syrup.
   
   Serves 4 to 6
   
   ............................
   
   BELTANE RANCH RASPBERRY SYRUP
   
   • 5 cups fresh raspberries
   • 1/4 cup water
   • 1-1/2 cups sugar
   
   In a nonreactive saucepan, combine the raspberries and the water. Lightly crush the berries against the side of the pan, then cover and bring to a boil over high heat. Strain the raspberries into a bowl, pressing down on the berries.
   
   Wipe out the pan and pour in the raspberry purée. Stir in the sugar, bring to a boil over high heat and cook, skimming, until the sugar dissolves, about 1 minute. Serve warm.
   
   Makes 1-1/2 cups.
   
   
   ♦ Make-Ahead:
   
   The syrup can be refrigerated for up to 1 week or frozen for up to 1 month.