These pancakes are so light and fluffy! There are so many recipes and techniques for these tasty little pillows of lusciousness, but this recipe is pretty easy (and tasty!!).
Although they can be made freehand, I chose to make mine using the English muffin molds I purchased last year. I put two heaping tablespoons of the batter in the mold. You want to fill the mold 3/4 full. When you put the water in the pan and cover it, the pancakes are going to rise and get very puffy (that’s a good thing). Carefully flip the pancakes. I like to gently grip the mold with tongs while sliding the spatula underneath the pancake. It might feel a little awkward at first, but it gets easier after flipping a few:).
The pancake will be a golden brown. After you flip the pancake, allow it to cook on the other side for about 2 minutes (I left the lid off this time).
I topped mine with fresh blueberries, butter and maple syrup, but the possibilities for crowning these gems are endless!!
- 1 1/2 cups all purpose flour (209 grams)
- 1/2 cup confectioners’ sugar (60 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine kosher salt
- 1 large egg yolk
- 1 1/4 cups buttermilk (310 grams)
- 1/4 cup refined coconut oil (54 grams)
- 1 teaspoon pure vanilla extract
- 3 egg whites
- 1/4 teaspoon cream of tartar
- Sift the flour, confectioners’ sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk the egg yolk, buttermilk, coconut oil and vanilla together in a small bowl.
- Place egg whites and cream of tartar in a large bowl. Beat the egg whites until stiff peaks form.
- Add the buttermilk mixture to the flour mixture and whisk until the batter is smooth.
- Using a rubber spatula, fold the whipped egg whites into the batter until combined. Don’t overmix or the egg whites will deflate, and your pancakes will not be as fluffy:).
- Fill each mold with the batter. Add a couple of tablespoons of water to the skillet and cover with the lid. Cook for 4-5 minutes. Remove the lid, flip pancakes (leaving them in the rings). Cook for another 2-3 minutes (with the lid off).
- Remove pancakes from the skillet and place on platter. Remove molds. Place platter in a warm oven while you’re making the other pancakes (this recipe makes 8 pancakes).
- Plate your pancakes and top with your desired topping. Enjoy!!
*It’s very important to cook these over a low heat. The low temperature and steaming process make them so silky and creamy….Oh Yum!!!!