Do you know that feeling? You wake up in the morning and dream about those effing fluffy pancakes you once had at this brunch place somewhere, someday to cure your enormous hangover? And then you jump out of bed with that vision in your head, but all you manage to produce is some nicely tasting pancakes, but they are flat and there is no hint of fluffiness at all?! This happened to me already plenty of times, because sometimes I just forget ingredients or I’m too lazy to separate eggs and beating egg whites before preparing the batter. Well, pancakes are something where you shouldn’t be lazy. The smaller the laziness the bigger the reward in the end.
These pancakes are so fluffy and thick, you’ll think you’re eating a piece of cloud. Just better and with maple syrup. So good, you’ll want to eat it every morning. They’re quite filling though, so the risk is to feel the huge urge to jump into bed again after preparing these.
Ingredients (8 pancakes, 2-3 servings):
2 tbsp sugar
pulp from half a vanilla bean (optional)
1 pinch of salt
1/2 tsp Baking soda
1/2 tsp Baking powder
1 tbsp butter
2 eggs, separated
1 tbsp sugar
butter for frying
1. Sieve flour. Mix flour, sugar, vanilla pulp, salt, baking soda and baking powder.
2. Melt butter and let cool. Separate eggs, whisk egg whites until stiff, carefully mix in buttermilk. Mix egg yolks with sugar and then mix in with the egg whites and buttermilk.
3. Carefully mix in flour in 3 steps until a quite thick batter has formed. Let sit in fridge for 15 minutes.
4. Heat a pan on medium heat. Add butter and let melt, then add 3-4 tbsp of batter per pancake. Depending on how big your pan is, you can prepare several pancakes on one pan. Turn pancakes only when small bubbles have formed on the surface. Turn and then fry for about 30 seconds, until the pancakes are golden brown. Continue until you’ve used all batter.
5. Serve warm with maple syrup and butter.