Breakfast
Buttermilk Pancakes
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Ingredients
1 ½ cups all-purpose flour
½ cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
3 teaspoons sugar
2 large eggs, separated, whites beaten to soft peaks
3 cups Lehigh Valley Dairies Buttermilk
4 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle
Directions
Preheat electric griddle to 375 degrees. Whisk flour, cornmeal, baking powder, baking soda, salt and sugar in a bowl. Add egg yolks, Lehigh Valley Dairies Buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps; fold in egg whites.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Use a pastry brush to spread remaining ½ teaspoon of butter on griddle. Wipe off excess.
Use a 2-ounce ladle, about ¼ cup, and pour batter in pools two inches apart. When pancakes bubble on top and are slightly dry around edges, about 2 ½ minutes, flip. Cook until golden on bottom, about 1 ½ minutes.