Best Buttermilk (Yogurt) Pancakes

Guess what I had for brunch today? Yes! Blueberry Pancakes. I've borrowed the recipe from Martha Stewart, but I had to make some revisions. First off, I didn't have any buttermilk in my fridge, so I substituted with plain yogurt and in order to make it super fluffy, I separated the egg white from the egg yolk and beat it separately until stiff. Then I folded the egg white at the end, which gave me a really super fluffy and soft pancake while the butter gave it a great crispy and golden top! Also, instead of big pancakes, I like homemade ones small and cute.




A few key things about pancakes.
1. Don't over beat your batter. Make sure you see medium lumps.
2. Make sure the pan temperature isn't TOO piping hot or it will burn it. Electric griddles are AWESOME. If you don't have one, just make sure your skillet or pan isn't too hot.
3. As I mentioned above, if you want super fluffy pancakes, separate the egg whites, while you put the yolk with the buttermilk and butter. Beat the egg whites until you get stiff white peaks. At the very end, fold the egg whites in. This will make it very very fluffy.

Best Buttermilk Pancakes

Makes nine 6-inch pancakes
from marthastewart.com

ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

directions

1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter. Serve warm.