He continues: “They’re the best you’ll ever have. Even better, you only need a modicum of culinary skill to pull these off. If you can separate an egg yolk and whip the whites without burning your house down, you’re basically on your way to Le Cordon Bleu.”
And having made them several times – to rave reviews – I second that emotion. Btw, the batter is best made a few hours ahead and chilled in the fridge. It will last several days stored thus.
I have refined the recipe but left in a few of Matty’s pithy instructions.
2 cups all-purpose flour
3 tbsp granulated sugar
1 tsp baking powder
1 tsp baking soda
Pinch of salt
2 tbsp butter, melted
4 eggs, separated
2 cups buttermilk
1 tbsp granulated sugar
Sift flour through sieve into medium bowl. No one wants lumpy pancakes, so this will help prevent that. Add 3 tablespoons of sugar, baking powder, baking soda and salt; whisk together until well combined.
Melt butter; let cool. Separate eggs; add whites to large bowl. Add egg yolks to medium bowl. Beat egg whites with whisk or electric hand mixer until fluffy. Stir in buttermilk.
Stir egg yolks to combine; add 1 tablespoon of sugar. Stir to incorporate. Stir cooled, melted butter slowly into egg yolk mixture. Slowly add it to egg white mixture until fully incorporated. Gradually add flour mixture, stirring to remove any lumps. Refrigerate about 10 minutes.
In large skillet, generously spray non-stick spray into heavy skillet over medium-high heat. With large spoon, spoon a cookie-sized portion of batter into skillet. (Don’t press on them or fuck with them at all.) Let them sit there and chill out and think about your special person. When you see bubbles forming in the middle and a nice browning on the sides, it’s time to flip them (only do this once).
Plate them up with maple syrup and eat. If you feel like making blueberry pancakes, add a shitload of blueberries to the batter and do the same thing you just did before. Enjoy.
Makes about 8 servings.