Perfect for brunch (Print Version)
# Ingredients:
→ Pancake Batter
01 -
1 2/3 cups (400ml) buttermilk
02 -
3 1/4 cups (400g) all-purpose flour
03 -
4 large eggs, separated
04 -
1/3 cup (85g) granulated sugar
05 -
2 teaspoons vanilla extract
06 -
1/2 teaspoon baking soda
07 -
1 teaspoon baking powder
08 -
2-3 tablespoons coconut oil for cooking
→ Optional Toppings
09 -
Chocolate sauce or chocolate spread
10 -
Powdered sugar
11 -
Maple syrup
12 -
Fresh fruits
# Instructions:
01 -
Carefully separate the eggs, placing the yolks and whites into different bowls.
02 -
Using an electric mixer, beat the egg whites for about 1 minute. Add the sugar and continue beating until stiff peaks form. Set this meringue mixture aside.
03 -
Whisk the egg yolks with vanilla extract for 2-3 minutes until creamy. Add the buttermilk and continue mixing until well combined.
04 -
In a separate bowl, combine the flour with baking powder and baking soda. Sift this mixture into the egg yolk-buttermilk mixture and gently stir until just combined.
05 -
Carefully fold the stiff egg whites into the batter using a spatula, maintaining as much air as possible. Let the finished batter rest for 10 minutes.
06 -
Melt some coconut oil in a pan over medium heat. For each pancake, pour about 1 tablespoon of batter into the pan. When small bubbles form on the surface, flip the pancakes and cook until golden brown on the other side. Continue until all the batter is used.
07 -
Serve the pancakes with your choice of toppings. They taste excellent both warm and cold.
# Notes:
01 -
Beating the egg whites separately and carefully folding them in makes these pancakes exceptionally fluffy and light.
02 -
Allowing the batter to rest briefly before cooking gives the baking powder and baking soda time to activate.
03 -
These pancakes taste delicious whether served warm or cold.
04 -
This recipe yields approximately 15 medium-sized pancakes, depending on your preferred size.