Prep
10 min
Total
20 min
Plus
Whisk, nonstick pan, 3 bowls
Serves
4
INGREDIENTS
- 2 cups AP flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 eggs separated
- 2 tbsps maple syrup
- 2 cups buttermilk
- 1 tbsp butter melted
METHOD
- In a large bowl, mix the dry ingredients.
- In a second bowl, mix egg yolks, maple syrup, buttermilk and melted butter.
- Add the wet ingredients to the dry ingredients slowly and gently.
- In a third bowl, whisk the egg whites to a soft peak.
- Gently fold the egg whites into the batter.
- Glaze a nonstick pan on medium heat with butter and pour in the pancake batter. When you see bubbles, flip.
- Serve with nubs of butter and maple syrup.
