We were at my brother’s family cottage for Canadian Thanksgiving and I usually look after one main meal, but this year we were not able to come up on Saturday for dinner, so I looked after breakfast on Sunday morning. But that’s not all I contribute, my brother’s family does the full-blown turkey dinner, so I like to bring ‘treats’ for the kids (and adults alike). This year’s treats included the Cheez-itz from my friend Ann (who no longer blogs), Hungarian Donkey Ear Cookies and a more recent addition Hungarian Cherry Squares. After having her first bite of the Cherry Squares, my 8-year old niece announced the following “Auntie Éva, from now on, these cherry squares need to be put on ‘the list’ of things you bake for Thanksgiving Weekend.” Now that made everything all worth-while!
I found this recipe on-line back in the city but I had forgotten to bookmark it and I couldn’t find it up north, so I had to improvise the final assembly. Fortunately, I brought the dry ingredients in a container and the wet in another. Experience counts for something and to be honest, these are THE BEST fluffy pancakes I have made in a very long time. And the recipe was plentiful, making 12 generously-sized pancakes. They are a bit more work than the average pancake, but well worth the effort. Hope you try them, this is my new go-to pancake recipe.
Super Fluffy Buttermilk Pancakes
Makes 12 pancakes about 13 cm wide and 2cm thick! (5″ wide, 3/4″ thick)
Original recipe can be found here.
- 2 cups all-purpose flour
- 2 cups buttermilk
- 4 tablespoons butter, melted
- 2 eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon salt
- 1 nonstick cooking spray
- In a large bowl or Tupperware container for travel, mix flour, baking powder, baking soda, sugar and salt. Set aside.
- On the day you wish to make the cakes of pan: separate egg yolks from egg whites and beat egg whites and cream of tartar on high speed until stiff peaks form but not dry.
- Beat the egg yolks until light yellow in colour and thick, add buttermilk, vanilla and melted butter and beat until smooth on a slow speed.
- Fold in flour mixture, but don’t over mix as we don’t want the glutens activated.
- Add 1/3 of the egg whites to the batter and mix together gently then fold in the remaining egg whites carefully, do not over mix!
- Spray your skillet with non-stick spray set to medium temperature (or 350°F).
- Drop about 1/3 cup of batter on pan for each pancake and spread out to about 4-5″ and cook until you see a few bubbles on the surface of the batter. Flip your pancakes and cook for about another 1-2 minutes.
- Keep warm until you have made all the pancakes and serve warm with butter, maple syrup, fruit and whipped cream!