Buttermilk Pancake by Tasty
What you will need
2½ cups / 612.5 g buttermilk (1 cup milk: 1 tbsp lemon)
8 tablespoons (1 stick / 113 g) unsalted butter, melted
2½ cups / 320 g all-purpose flour
3 tablespoons / 39 g sugar
2 teaspoons / 12 g kosher salt (1 2/3 tsp if using salted butter)
1 teaspoon / 4 g baking powder
1 teaspoon / 5 g baking soda
2 eggs, whites and yolks separated
1 tablespoon unsalted butter, plus more for serving
Chocolate chips, optional
honey/maple syrup, for serving(Nutritional facts 255 calories, 9.83 g fat, 33.87 g carbohydrates, 9.04 g protein, 18 mg cholesterol, 473 mg sodium)
How to cook
MUST BE PREPARED FIRST
Add lemon juice to the milk and let it rest for 10 minutes or more. Mix the mixture before using
Melt the Butter
Melt it and make sure it is at room temperature before using
In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
Add Egg Whites
Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
Let the batter rest for 15-30 minutes at room temperature.
MAKE THE PANCAKE
Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup of batter to the pan.
Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
Serve the pancakes with butter and maple syrup/ honey.