Is there anything better than a tall stack of fluffy pancakes with a pat of butter and drizzled with sweet warm maple syrup on Sunday morning? Nope. No matter how old I get, pancakes (along with ice cream) remain high on my foods that make me happy list.
Pancakes are my ultimate weekend breakfast food. Give me come coffee, perhaps a glass of fresh squeezed orange juice, and a good book to read and I’m set for most of Sunday. However, if old-school buttermilk pancakes aren’t your thing- check out my 5 ways to upgrade pancakes!
Best thing about pancakes- you can eat them anytime, day or night. After a partying or exploring the city with friends, sometimes the best nightcap isn’t alcohol- it’s a stack of pancakes. Thankfully there are many diners and cafes all over LA that serve pancakes 24 hours. But if you are craving homemade ones, you’ll love this recipe.
Have you checked out Rachel’s new book, Party Girl? Go ahead and read it and you’ll further understand why pancakes are so important and special here at Chic. (Hint: a special someone makes Landon pancakes!)
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp fine sea salt
- 2 1/2 cup low fat buttermilk
- 3 large eggs, separated
- 1/4 cup unsalted butter, melted
- maple syrup and sliced butter, for serving
- Preheat oven to 200 degrees F. Line baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl, combine buttermilk, egg yolks, and melted butter. Add liquid mixture to bowl of dry ingredients. Use a whisk or a spatula to gently mix ingredients together. Only stir about 10-12 times. The mixture will be lumpy and that's okay. Set aside.
- In another clean bowl, use a hand mixer (or a whisk) to whip egg whites to stiff peaks. Add whipped egg whites batter in two additions. Fold gently to combine. Once again, do not over mix.
- Heat a large skillet or griddle over medium heat. Once warm, add a little butter to the surface and let melt. Take a clean paper towel and spread butter around warm surface.
- Scoop out about 1/3 cup of pancake batter onto the hot skillet. If necessary, use the bottom of the measuring cup to gently spread the batter into a circle.
- Cook until bubbles begin to appear on the surface on the pancakes. At this time, flip the pancake and continue to cook other side until golden brown in color.
- Transfer cooked pancakes to lined baking sheet and keep warm in oven while you cook remaining pancakes. If pancake batter starts to thicken too much, loosen it with 1 Tbsp of buttermilk.
- Serve pancakes warm with a pat of butter and some maple syrup.
- *Lightly grease cooking surface each time you make a new pancake.
- *Yields about 12-15 pancakes