AuthorHow to Make PancakesCategoryVideo RecipesHeat your oven to 170 degrees F, sometimes called the "keep warm" setting.
Get out 3 mixing bowls: large, medium, and small.
Add the butter to the large bowl and microwave until it is melted. Set aside to cool a little bit.
In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
Add the buttermilk and milk to the melted butter.
Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.
Use a small whisk or fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly. It will help them fold in evenly.
Add the buttermilk mixture to the dry ingredients and stir roughly with a wooden spoon. Don't overdo it! Just barely combine it. There should still be streaks for flour.
Beat the egg whites a little then add them to the batter. Fold in gently. It's okay if there are still streaks of egg white.
Heat a griddle or large frying pan over medium heat.
When it is hot, smear a little bacon grease over the griddle. Or if you cooked bacon before, leave the bacon grease in the pan!
Scoop the batter using a half cup measurement.
When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown and crispy on the edges!
Continue cooking for another 2-3 minutes until they are golden and crispy on both sides.
Remove the pancakes to a cooking rack and keep warm in the oven that you turned on.
Serve with lots of butter and syrup!
Ingredients
Directions
Heat your oven to 170 degrees F, sometimes called the "keep warm" setting.
Get out 3 mixing bowls: large, medium, and small.
Add the butter to the large bowl and microwave until it is melted. Set aside to cool a little bit.
In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
Add the buttermilk and milk to the melted butter.
Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.
Use a small whisk or fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly. It will help them fold in evenly.
Add the buttermilk mixture to the dry ingredients and stir roughly with a wooden spoon. Don't overdo it! Just barely combine it. There should still be streaks for flour.
Beat the egg whites a little then add them to the batter. Fold in gently. It's okay if there are still streaks of egg white.
Heat a griddle or large frying pan over medium heat.
When it is hot, smear a little bacon grease over the griddle. Or if you cooked bacon before, leave the bacon grease in the pan!
Scoop the batter using a half cup measurement.
When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown and crispy on the edges!
Continue cooking for another 2-3 minutes until they are golden and crispy on both sides.
Remove the pancakes to a cooking rack and keep warm in the oven that you turned on.
Serve with lots of butter and syrup!