Buttermilk Panackes

A really great pancake recipe is like a a really great guy: hard to find. Going through pancake recipe after pancake recipe can be exhausting. And nowadays you Google "best pancake recipe ever" and get about five million results. Now how are you going to find that one, perfect pancake recipe that you will make the rest of your life with five million results?! Well, I have found my favorite pancake recipe. Sure there are a lot of great pancake recipes out there, but this is by far the best recipe I have ever made.Although I am obsessed with whole wheat pancakes, this is my favorite "unhealthy" pancake recipe (if there is such thing as a healthy pancake recipe.) Now if you are into making pancakes from a Bisquick box, then I've got bad news. This isn't as simple as throwing a cup of bisquick and milk togethor, but the effort of measuring just a few more ingredients is so worth it!Trust me. These pancakes are super fluffy. Super fluffy. They have a slight crunchiness around the edges that add to the perfection of the moist, soft inside. Are you drooling yet? I know I am. So if you are searching for  a pancake recipe to carry with you through life then try this one! You won't regret it.

Recipe from: distracted-students


Ingredients:
- 1 cup All-purpose flour
- 1 cup buttermilk
- 1 large egg, separated
- 1 teaspoon baking powder
- 2 teaspoon sugar
- 1 tablespoon melted butter
- small pinch of salt
Directions:
1. Heat pan on medium heat. Mix the flour, salt and baking powder together in a big bowl.
2. Whisk the egg yolk, milk and sugar in a bowl until sugar is dissolved. 
3. Add the melted butter into the egg yolk mixture and continue whisking until completely incorporated.

                                         
4. Beat the egg whites in a separate bowl until soft peaks form.

5. Once the whites reach soft peaks, add the wet ingredients into the dry ingredients and whisk normally until incorporated. Do not overwork it with mixer, so air pockets are not beaten out (that is what makes these so fluffy).

6. Once mixed, gently fold all of the soft-peaked egg whites with a spatula into the mixture, stopping once no more white streaks are left.

7. Add  butter to the griddle and let melt. Scoop about 1/4 cup or more, depending on how big you want the pancakes, of batter onto griddle.

8. Cook for about 1 - 2 minutes or until the bottom of the pancake is nicely browned before flipping and browning the other side.Cook on a medium setting, not on high.

-Sarah-