How To Make The Fluffiest Pancakes

Name: How To Make The Fluffiest Pancakes
Total time: 30
Yield: 8
Ingredients: 2 ½ cups all-purpose flour; 3 tablespoons sugar; 2 teaspoons kosher salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 ½ cups buttermilk; 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

Recipe by Matt Ciampa from tasty.co

Brunch 30 Mins.

Ingredients

8 servings

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2 ½ cups all-purpose flour
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3 tablespoons sugar
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2 teaspoons kosher salt
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1 teaspoon baking powder
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1 teaspoon baking soda
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2 ½ cups buttermilk

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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

Instructions

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!