Basic Buttermilk Pancakes

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Pancake creations of Marshall Green, chef at Cafe Estelle, above, and Danish ebelskivers, below, pancakes filled with cooked apples, lemon curd or jam.

Makes 12 (6 servings of 2 pancakes each)

3 cups all-purpose flour

3 tablespoons sugar

3 teaspoons baking powder

Poll

What do you like with pancakes?

11/2 teaspoons baking soda

3/4 teaspoon salt

3 cups buttermilk

1/2 cup cream

3 eggs, separated

1/3 cup unsalted butter, melted

1. Preheat oven to 250 degrees. Combine dry ingredients in a large bowl and set aside.

2. In another bowl, combine buttermilk, cream, egg yolks, and butter.

3. Heat a lightly oiled griddle or cast-iron frying pan over medium heat. When a drop of water beads up and sizzles on the griddle, it is hot enough.

4. Combine the two bowls of ingredients and stir just until blended, but lumps remain.

5. Whip the egg whites to a medium peak and fold them in gently.

6. Using a 2-ounce ladle, pour batter onto griddle. The size of the griddle and your preferences will determine how many you can make at one time.

7. Cook on the first side until bubbles appear in the center of the pancake (approximately three minutes, but feels like forever). Flip the pancake. Put a dab (1/4 teaspoon at most) of butter in the griddle. Cook for about one more minute.

8. Place finished pancakes on parchment-lined cookie sheet in the oven until ready to serve. Do not stack.

9. Serve with pure maple syrup.

 

- From allrecipes.com

 

Per serving: 474 calories, 14 grams protein, 61 grams carbohydrates, 13 grams sugar, 19 grams fat, 152 milligrams cholesterol, 900 milligrams sodium, 2 grams dietary fiber.