Ingredients
2 cup All-purpose flour
3 tbsp Granulated sugar
1 tsp Baking powder
1 tsp Baking soda
1 pinch Salt
2 tbsp Butter (melted)
4 Eggs
2 cup Buttermilk
1 tbsp Sugar
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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Inventive pastry — compost cookies, crack pie, cereal milk soft serve
Water-sealed French crock keeps butter soft without refrigeration
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Combine all dry ingredients. If possible, sift them into each other, but it's not completely necessary. However, make sure there are no solid clumps of dry mix. Separate egg whites from yolks, save both in different bowls. Melt the butter over medium heat. Do not burn the butter. Set aside to cool in the pan. Whisk egg whites for about one minute, then combine the egg whites and buttermilk. Whisk the egg yolks until blended, add the tbsp sugar, then add the cooled melted butter. Slowly whisk the yolk mixture into the egg white mixture until fully incorporated. Slowly whisk the dry mix into the wet mix so that minimal clumps form. Mix and fold through to thick consistency. Do not over mix! If clumps form, don't worry about it, it will make the pancakes fluffier anyway. In a pan or skillet, apply a generous amount of nonstick spray over medium heat. With a large spoon, scoop a large cookie-sized portion into the pan. Do not touch them after they are in the pan. When bubbles form in the middle and there is slight browning on the sides, that's the time to flip. Don't forget to reapply nonstick spray before scooping more batter! (note: this makes about 8-10 pancakes)