I recently renewed my membership to the Cooking Club of America. I'm not getting paid to promote them, but I have to say that the $15.00 a year price is worth the magazine. They have improved their website, and their recipes are really great! I actually got to test a couple of products* (which I'll blog about soon), so you might want to go ahead and try joining them. *A few years ago, when I first became a member, I didn't get products to test, so don't join expecting that. I was pleasantly surprised. It's the magazine that interested me, and I think you'd like it. --End of unpaid testimonial--
Back to pancakes-- what made me decide to make this particular recipe is that it uses both buttermilk and whipped egg whites. Okay, I was game. It only took about 15 minutes for me to make the batter. Of course, having a Kitchen Aid Stand Mixer on my counter makes it easier. Otherwise, I'd add an extra five or ten minutes, if you have to dig out the hand mixer.
The dry ingredients are pretty standard-- flour, baking soda, baking powder and salt. Whisk them together and set aside.
...separate three eggs. Add 1/4 cup sugar to the egg yolks and whisk. Next, add 2 cups buttermilk, and 6 Tablespoons melted and cooled butter.
Mix together until combined. Some lumps are okay. Don't over-mix the batter! Beat egg whites in small bowl at medium speed 1 to 1½ minutes or until soft peaks form.
Stir one-fourth of the egg whites into batter to lighten; gently fold in remaining egg whites.
Heat griddle or nonstick skillet over medium heat until hot; lightly brush with melted butter. When butter stops sizzling, pour ¼ cup batter per cake onto griddle, gently spreading to 4-inch diameter.
Cook 1½ to 2 minutes or until bubbles form and pop on surface and bottom is golden brown. Turn and cook 1 minute or until golden brown on both sides, adjusting heat if necessary. Repeat with remaining batter.
For the love of Pete, please use real maple syrup! Seriously, I find pancake syrup to be way to sweet...and I can taste the difference. If you can't find it, or can't afford, I'll still love you. But, try it if you can. You won't go back!
Sometimes I add pureed blueberries or raspberries to maple syrup. I'm definitely going to make more of my own flavored syrup very soon! I can only take a quick snap shot, as we were all famished.
TASTING NOTES: This recipe is spot on as the fluffiest pancakes. While I've enjoyed all the different pancake recipes I've made, my son exclaimed that these were the best pancakes ever. He says they even better than the ones that the-person-whose-name-we-won't-say. Victory!! The only downside is that these pancakes really soak up the syrup. I'm going to try the recipe variation of spicing these up with cinnamon, cardamon and nutmeg. That sounds pretty good, too!
So, I ask you... do you really need to buy pancake mix? Seriously? Whipping egg whites might seem like a hassle, but it truly is worth the extra effort of having a dirty bowl and a whisk. But this is the key to fluffy pancakes, indeed.
I have bookmarked about five or six more recipes from this month's issue of this magazine. Easter Brunch at my house is going to be good. A printable recipe is at the bottom of the page.