These are my favorite everyday pancakes.  Crispy on the outside and soft on the inside.  You can add apples or blueberries.  Quick to prepare and delicious.  Remember to separate the eggs and add the whites last.  You don’t have to whip them.  Easy!
Makes 18 to 20 3-inch pancakes. Serves 4 to 6
(To make apple pancakes, see note below)

2 1/2 c.  (320 grams) flour
1 T. + 1 t.  sugar
1 1/2 t. salt
1 t. baking powder
1 t. baking soda
2 large eggs, separated
2 c. buttermilk (see note below)
1/2 c. milk
10 T. unsalted butter, melted and cooled
Canola or peanut oil for frying  (I use a little oil and a little butter)

Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside, placing both in the oven

Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl
In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk
Add the melted, cooled butter and whisk until well combined

Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined (do not over mix)
Add the egg whites and stir just until a thick batter is formed

IMPORTANT:  Let the batter rest on the counter for  5 minutes

Heat a large skillet over medium-high heat (electric skillet 350 degrees)
When hot, add 1 t. neutral oil (as grape seed) and 1/2 t. butter; I use a silicon pastry brush to distribute the oil in the pan
After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low (325 degrees)

Use an ice cream scoop or 1/4 c. measuring cup to drop batter onto skillet
The batter will spread into a pancake about 3 inches wide
Cook for about 3 minutes until   bubbles that form on the edges of the pancakes look dry and airy
Use a thin spatula to gently lift one side and peek underneath
If the pancake is golden brown, flip and cook on the other side for 3  minutes, or until the bottom of the pancake is golden brown

NOTE:  Avoid the tendency to over cook because the pancakes are thick.

Remove from the skillet to the rack on the baking sheet in the oven
Wipe out any stray crumbs on skillet, add a little more oil/butter, and continue to cook the remaining batter

Serve as soon as possible, with butter and warm maple syrup

Recipe Note:

If you don’t have buttermilk on hand,  you can make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with 2 cups of milk and let set 10 minutes before using

For the apples:

I like to prepare the apples the day before I make the pancakes, store them in refrigerator, then warm slightly in microwave before using

Peel and dice 3 medium sweet apples (fuji or gala are good) into 1/2 inch cubes
Heat 13″ pan over medium heat
Add 2 T. butter and apples
Saute until apples soften but are still firm
Spread on plate to cool and stop cooking process


Adapted from The Kitchn cookbook

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