Thanks to Alton Brown, these pancakes are awesome. Fluffy and light. I don't need to explain as you can see from the photo. I have honey and canadian maple syrup....which one would you like?
I can't help digging a fork in the middle of the stack. Sorry if this looks like a crime scene for pancake lovers. 
Recipe: Adapted from Alton brown's, more sugar added for my version.
Dry ingredients
1/2tsp baking soda
1 tsp baking powder
1 tsp kosher salt
3 tsp sugar
2 cup All-Purposed flour
Wet Ingredients: Mix together
a)4 Tbls melted butter+ 2 egg yolks--> mix together
b) 2 cups buttermilk (or yoghurt) + 2 egg whites--> mix together
Mix a+b together to team up the wet-team. Alton reasoned this
"...despite mutual origins, butter and buttermilk are basically oil and water. Not to mention the fact one is cold and the other is hot. Put them together and you get butter cubes. Great in yak-butter tea, maybe, but not pancakes. The answer lies in the eggs. See, egg white is mostly water. So, it mixes easily with the buttermilk. Now, no big news there, right. But, since this egg yolk contains lipoproteins, it happily hooks up with both fats and water. Now, by mixing the butter and the yolks together, that's kind of like handing the butter a backstage pass to the buttermilk. As long as it's dressed up in these lipoproteins, it's going to blend. Now, especially if you convince it with a whisk. ....."
Once you mix the dry with wet ingredients, stir until "just" mix. You'll see small crumbs and those are fine. If you overwork, your jaw may be dislocated while chewing.
Enjoy!
8 comments:
OMG So many of my favourites on your blog and these pancakes look sumptious - delicious - gorgious! It makes the ones at "Little Home" feel kiddy works.. Can you teach May? Thank you so much again for the Sukhothai hotel booking in Bkk na krub :)
oh dear, I love the wonderful mixture of fluffy pancakes with Canadian maple syrup! mouth watering
I LOVE these pancakes. Best thing Alton Brown has ever done. I have made these for my family almost every weekend for the last year or so. I add 1 tsp of vanilla extract and (sometimes) fresh blueberries.
i think this recipe is cool, i should try it, i never added butter with it before.
Why separate the eggs? Thanks, Melissa
I don't think there is anything that I am more picky about; Moreso because when I eat pancakes I am usually hunched over, red-eyed and complaining of a head-ache and if my pancake is too flat or too cakey I will break down into a hung-over mess.
That being said, this is the best recipe I have ever seen. I have bookmarked it, and I come back often to optimistically contemplate the deliciousness and drool over the pictures.
The pancakes look delicious!can i just ask, how long does the batter last if stored in fridge? and if i want to substitue buttermilk with youghurt,will the taste be different in anyway?thanks!
Yes , you can use plain yoghurt instead of buttermilk (most of the time I use yoghurt as buttermilk sometimes is very difficult to find in my neighborhood). It doesn't effect much on the taste.
For the batter , I would suggest a day or two would be fine, I never leave it longer than that. What I 'd rather do is mix the dried ingredient , put them in a big jar, with a label of how much the rest liquid ingredients needed. It's like a quick mix. So whenever you need pancakes, just add eggs , milk, yoghurt .... stir ... and you're ready to go !
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