Light and Fluffy Pancakes
(Source: Serious Eats)
Basic Dry Pancake
Mix:
10 ounces (about 2 cups) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon sugar
For Each Batch of
Pancakes
2 large eggs, separated
1 1/2 cups (about 12 ounces) buttermilk
1 cup (about 8 ounces) sour cream (see note above)
4 tablespoons unsalted butter, melted, plus more for
serving
Warm maple syrup
For the Dry Pancake Mix: Combine flour, baking powder,
baking soda, salt, and sugar in a medium bowl and whisk until homogenous. Transfer
to an airtight container. The mix will stay good for 3 months. (See note
above.)
For each Batch of Pancakes: Place one batch of dry mix in
a large bowl. In a medium clean bowl, whisk the egg whites until stiff peaks
form. In a large bowl, whisk the egg yolks, buttermilk, and sour cream until
homogenous. Slowly drizzle in the melted butter while whisking. Carefully fold
in the egg whites with a rubber spatula until just combined. Pour the mixture
over the dry mix and fold until just combined (there should still be plenty of
lumps).
Heat a large heavy-bottomed nonstick skillet over medium
heat for 5 minutes (or use an electric griddle). Add a small amount of butter
or oil to the griddle and spread with a paper towel until no visible butter or
oil remains. Use a 1⁄4-cup dry measure to place 4 pancakes in the skillet and
cook until bubbles start to appear on top and the bottoms are golden brown,
about 2 minutes. Carefully flip the pancakes and cook on the second side until
golden brown and completely set, about 2 minutes longer. Serve the pancakes
immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm
oven while you cook the remaining 3 batches. Serve with warm maple syrup and
butter.
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