This is essentially Alton Brown's recipe, with portions adjusted and a substitution for the buttermilk. ingredients
- 1 T. lemon juice
- 1 c. less 1 T. milk
- 125 g. (1 c.) all-purpose flour
- 1/4 t. baking soda
- 1/2 t. baking powder
- 1/2 t. sea salt
- 1 t. sugar
- 1 egg, separated
- 2 T. melted butter
instructions
- Heat griddle to 350°F (for the gas griddle on my stovetop, this just means turning it on high).
- Put the lemon juice in a measuring cup, and add milk to bring the amount to 1 cup. Let sit for five minutes. (You can substitute 1 cup buttermilk for this mixture, but who keeps buttermilk in the house?)
- Mix dry ingredients in a large bowl.
- Whisk lemon/milk and egg white together in a medium bowl.
- Whisk egg yolk and melted butter in a small bowl, and then add to the medium bowl and whisk all the liquids together.
- Add the liquids to the dry ingredients, mixing until everything is combined. Don't worry about lumps.
- Apply a bit of butter to a paper towel and very lightly grease the griddle.
- Ladle mix onto the griddle (a bit shy of 1/2 cup per pancake). After about 2-3 minutes, when the bottom of pancake is golden and the pancake is set well enough, flip gently and cook for another 2-3 minutes.
- If you're making a bunch, you can keep the finished pancakes in a warm (200°F) oven, on a silicone mat lined baking pan, and covered with a towel.
Makes 6 pancakes.
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