Recipe: Light and Fluffy Buttermilk Pancakes with Variations

LIGHT AND FLUFFY BUTTERMILK PANCAKES

1 cup all purpose flour
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda*
3/4 cup buttermilk
1/4 cup milk (plus another tablespoon or so if batter is too thick)
1 large egg, separated
2 tbsp. unsalted butter, melted
Vegetable oil for brushing griddle

Mix the dry ingredients in a medium bowl; set aside.

Pour the buttermilk and milk into a 2 cup Pyrex measuring cup. Whisk in egg white. Mix the yolk with the melted butter, then stir into the buttermilk mixture. Dump the wet ingredients into the dry ingredients. Whisk until just mixed.

Heat griddle or large skillet over medium high heat. Brush griddle generously with oil. Griddle is hot enough when water sizzles confidently on surface. Pour 1/4 cup batter onto griddle, being careful not to overcrowd. When top surface bubbles and bottom is brown (2-3 minutes) flip cakes. Cook until other side is brown (1-2 minutes).

*"I've made these several times and I think they get "fluffier" with 1/2 teaspoon baking soda instead of 1/4 teaspoon No difference in taste." - Andrea

VARIATIONS:

BLUEBERRY PANCAKES:
Follow above recipe. When pouring batter on to griddle, use a little less than 1/4 cup. Add 7 blueberries to the top of each pancake. Continue cooking as normal.

WHOLE WHEAT PANCAKES:
Use 1/2 cup whole wheat flour in place of 1/2 cup all-purpose flour.

Source: Andrea Wagner
From: Cook's Illustrated magazine, January 1996