Ingredients:

  • 1 ½ cups All-Purpose (Plain) Flour, sifted (180 g)
  • 2 Tbsp Granulated Sugar (25 g)
  • 1 ½ tsp Baking Powder (8 g)
  • ½ tsp Baking Soda (Bicarbonate of Soda) (3 g)
  • ¼ tsp Fine Sea Salt (1 g)
  • 2 Large Eggs, separated into yolks and whites
  • 1 ¼ cups Buttermilk, full fat, room temperature (300 ml)
  • 4 Tbsp Unsalted Butter, melted and slightly cooled (56 g)
  • 1 tsp Pure Vanilla Extract (5 ml)
  • Neutral Oil or Butter, as needed for greasing the griddle

Instructions:

  1. Sift and Combine Dry: Into the largest mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt. Whisk briefly to ensure the leaveners are evenly distributed. Set aside.
  2. Melt Butter and Cool: Gently melt the butter and allow it to cool slightly (it should be warm, not hot).
  3. Create Yolk Base: In the second bowl, whisk the egg yolks, buttermilk, and vanilla extract until well combined.
  4. Add Fat: Slowly drizzle the cooled melted butter into the yolk mixture, whisking constantly until fully incorporated.
  5. Whip Egg Whites: Using an electric mixer, whisk the two egg whites until soft, floppy peaks form. The whites should be shiny and hold their shape but still gently collapse if moved. Do not over-whisk to stiff peaks.
  6. Combine Wet and Dry: Pour the entire wet yolk mixture (from Step 4) into the bowl of dry ingredients (Step 1). Stir gently 8–10 times until just combined. The batter must still be very lumpy; do not attempt to smooth it out.
  7. Fold in the Whites (Crucial Step): Using a rubber spatula, carefully fold about one-third of the whipped egg whites into the lumpy batter to lighten the mix. Once partially incorporated, gently fold in the remaining egg whites. Stop folding immediately once you no longer see large streaks of white foam.
  8. Rest the Batter: Cover the bowl loosely and allow the batter to rest at room temperature for 15–20 minutes. This allows for hydration and maximum rise.
  9. Preheat Griddle: Heat your griddle or frying pan over medium heat for at least five minutes. Lightly grease the surface with a small amount of neutral oil or butter.
  10. Portion and Cook: Ladle or pour the batter onto the hot surface, using about ¼ cup per pancake. Cook for 2–3 minutes until bubbles start to appear on the surface and the edges look set and matte.
  11. Second Side: Flip the pancakes and cook for another 1–2 minutes until the second side is cooked and the center springs back lightly when pressed.
  12. Serve Hot: Transfer cooked pancakes to a plate and serve immediately, or keep them warm in a low oven while you finish the batch.