Fluffy Buttermilk Pancakes

From: I'mPat

On Oct 4, 2009

I like pancakes occassionally but these could change my mind, light fluffy and delicious. I had no idea what cake flour was and used self raising and whipped my egg whites to stiff peaks and folded into the rest of the mix and got 17 pancakes. Making in future would do a half mix but will make again, thank you Jubal Harshaw, made for Pick A Chef.

From: Cookgirl

On Aug 28, 2008

This is an amazing pancake recipe and possibly one of the best ones I've ever tried. I was confused by the directions including ingredients listed out of order and whether or not to whip the egg whites to soft or stiff peaks. I also added 1/2 teaspoon vanilla extract but will omit it next time as the pancakes didn't need it. I do think though that the next time I will decrease the amount of all-purpose flour and increase the cake flour. The pancakes don't need much maple syrup either. In fact, I ate these for breakfast and lunch today. Thank you for posting the recipe.

From: Bev

On Jun 13, 2004

There is no doubt about it, these pancakes are incredible! I knew when I read in the steps that the egg whites are first whipped and then folded into the batter that these would be light and fluffy. This recipe did not disappoint me in the least! Light and fluffy and very flavorful, this pancakes requires the minimum quantity of syrup. I topped with freshly picked blackberries and raspberries with just a hint of freshly whipped cream to dress the top. Excellent! I will definitely make this recipe again! Thanks for sharing this with us at Zaar, Jubal!

From: Corrin Zzzz

On Nov 5, 2002

Amazing! This recipe has ended my on-going search for the perfect pancake! However, it was not without a few minor exceptions to the original. The quantities below replace those listed in the original recipe, but otherwise follow the original instructions. Enjoy!

I use 1 1/3 cup buttermilk

2 rounded Tablespoons POWDERED sugar

1 Tablespoon vanilla

1/2 teaspoon salt