Pancakes are great when done well, but are surprisingly difficult to get just right. My latest approach has consistently produced top-notch fluffy results:
Preheat a griddle or pan to 350 °F (175 °C).
In a large bowl, whisk together:
- 75 g AP flour
- 150 g cake flour
- 40 g sugar
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp Diamond Kosher salt (or 0.25 tsp table salt)
Combine:
- 350 g buttermilk
- 1 egg yolk
Add the buttermilk mixture to the flour mixture and gently mix until no dry flour remains, but the batter is still somewhat lumpy. Let this rest for at least 5 minutes.
While the batter is resting, whip 2 egg whites to stiff peaks. I use a handheld mixer for this. When adequately whipped, the egg whites will start to loop somewhat glossy.
Pour the egg whites to the batter and gently fold them into the mixture until there are no streaks of unincorporated egg whites. Spoon or ladle batter onto pan or griddle and cook for about 2.5 minutes per side, flipping only once. If desired, spread some softened or melted butter onto the pancakes after flipping.
