Rose Mary's Light & Fluffy Pancakes

Name: Rose Mary's Light & Fluffy Pancakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 to 6 depending on appetite
Cuisine: American
Ingredients: 1 1/2 c buttermilk; 1/4 c canola oil; 1 Tbsp baking powder; 2 Tbsp sugar; 3 large egg whites( room temperature) beaten stiff; 3 large egg yolks; 1 1/2 c all purpose flour; 1/2 tsp baking soda; 1/4 tsp salt

By Rose Mary Mogan
@cookinginillinois

These are by far the best homemade pancakes you will ever eat. I am not kidding. My husband Dan & daughter Briana, beleives that a holiday is not a holiday unless we have these for breakfast. I love seeing them eating and enjoying them. I do not mind using the 3 different bowls that it takes to make these, because they are worth it.
I am so overjoyed when I make these, because I know they LOVE THEM THAT MUCH. The recipe is also in my cookbook, and has been tested by family, & neighbors alike for many years. My one neighbor Bob calls me I HOP on the Block since I have shared them many times.

Rating:

★★★★★ 1 vote5

Comments:

20 Comments

Serves:

4 to 6 depending on appetite

Prep:

20 Min

Cook:

5 Min

Method:

Griddle

Ingredients

1 1/2 c

buttermilk
1/4 c

canola oil
1 Tbsp

baking powder
2 Tbsp

sugar
3 large

egg whites( room temperature) beaten stiff
3 large

egg yolks
1 1/2 c

all purpose flour
1/2 tsp

baking soda
1/4 tsp

salt
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How to Make Rose Mary's Light & Fluffy Pancakes

Step-by-Step

For this recipe you will need 3 different bowls. In one bowl, whisk buttermilk, egg yolks & oil together; set aside.
In second bowl, the largest of the three, sift dry ingredients, flour, sugar, baking powder, baking soda, & salt together, to mix.
In third bowl beat the egg whites until stiff peaks form. Add butter milk mixture to dry ingredients and stir until smooth. Then to this mixture carefully FOLD in the beaten egg whites; FOLD until completely blended into batter. Folding allows the pancakes to stay light and airy.
Using 1 tablespoon for silver dollar pancakes or 2 tablespoons for regular size pancakes. Pour batter onto hot griddle or fry pan. Turn over when bubbles form and brown other side. Serve with your favorite pancake syrup.
SPECIAL NOTES: If you are out of buttermilk, you can easily make your own substitute by adding 1 tablespoon distilled white vinegar to a 1 cup measure then fill remainder with milk, stir & let sit for 5 minutes before using.
I always need to double this recipe for my family and you may want to also. Having eggs at room temperature creates more volumn in the recipe.I have been making this recipe for almost 20 years.