How to Make Fluffiest Pancakes?

 

Ingredients

• For 8 pancakes,
• 2 ½ cups all-purpose flour(310 g)
• 3 tablespoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 ½ cups buttermilk(600 mL)
• 8 tablespoons unsalted butter, 1 stick, melted
• 2 eggs, whites and yolks seperated
• 1 tablespoon unsalted butter, plus more for serving
• blueberry, optional
• chocolate chip, optional
• maple syrup, for serving

Method

• In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
• In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
• Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
• Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
• Let the batter rest for 15-30 minutes at room temperature.
• Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
• Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
• Serve the pancakes with butter and maple syrup.
• Enjoy!