Prep 10 mins
Cook 15 mins
An amazing recipe that comes from Cuisine magazine
- 354.88 ml all-purpose flour
- 118.29 ml cake flour
- 591.47 ml buttermilk
- 2 eggs
- 4.92 ml baking powder
- 4.92 ml salt
- 29.58 ml sugar
- 59.14 ml canola oil
- Preheat griddle.
- Mix dry ingredients together.
- Separate eggs and save the egg whites.
- Mix wet ingredients with egg yolks.
- Whip egg whites.
- Mix wet ingredients with dry ingredients.
- Fold egg whites into batter.
- Use 1/3 cup measure to ladle batter onto griddle.
- Flip when the edges are dry.
This is an excellent pancake recipe. They come out light and fluffy. I used a little whole wheat instead of white flour and it was fine.
I like pancakes occassionally but these could change my mind, light fluffy and delicious. I had no idea what cake flour was and used self raising and whipped my egg whites to stiff peaks and folded into the rest of the mix and got 17 pancakes. Making in future would do a half mix but will make again, thank you Jubal Harshaw, made for Pick A Chef.
This is an amazing pancake recipe and possibly one of the best ones I've ever tried. I was confused by the directions including ingredients listed out of order and whether or not to whip the egg whites to soft or stiff peaks. I also added 1/2 teaspoon vanilla extract but will omit it next time as the pancakes didn't need it. I do think though that the next time I will decrease the amount of all-purpose flour and increase the cake flour. The pancakes don't need much maple syrup either. In fact, I ate these for breakfast and lunch today. Thank you for posting the recipe.