Sunday, July 13, 2014
Inquirer Daily News

Neen's Buttermilk Lovecakes

Neen´s Buttermilk Lovecakes - "Slather on the butter and a few good glugs of real maple syrup." (Canal House)
Neen's Buttermilk Lovecakes - "Slather on the butter and a few good glugs of real maple syrup." (Canal House)

Canal House.

18 serving(s)

2 large eggs,  separated

1 cup buttermilk

2 tablespoons melted butter

1 cup cake flour

1 tablespoon sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Vegetable oil

1. Whisk the egg yolks into the buttermilk in a medium mixing bowl. Whisk in the butter. Put the flour, sugar, baking powder, baking soda, and salt into a sieve and sift into the buttermilk. Lightly whisk until the batter is just mixed (a few lumps won't hurt).

2. Put the egg whites in a clean mixing bowl and beat with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter, keep it light and fluffy.

3. Pour a little oil onto a nonstick griddle or large skillet. Wipe out the oil with a paper towel, leaving only the thinnest film. Heat the griddle over medium- high heat until hot. Pour about 1/4-cup of batter on the griddle. Cook until little holes appear on the surface; lift the edge to check that the cooked side is golden brown, about 1 minute on each side. Slather on the butter and a few good glugs of real maple syrup.

Per serving (without buttery and syrup toppings and based on 6 servings): 165 calories, 6 grams protein, 20 grams carbohydrates, 4 grams sugar, 7 grams fat, 74 milligrams cholesterol, 295 milligrams sodium, trace dietary fiber.

Tagged as: | Main dish

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