ATK Pancakes


Cook's Illustrated's version of Light & Fluffy Pancakes

Makes 3-4 servings.


INGREDIENTS:

1 cup flour
2 tsp sugar
1/2 tsp table salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk (or substitute)
1/4 cup milk, plus extra if needed to thin the pancake
1 egg, separated into yolk and egg white
2 Tbl butter


PREPARATION:

1. Heat griddle or large skillet on medium low.

2. Melt butter; set aside.

3. In large bowl, mix dry ingredients.

4. Combine both milks and pour into medium bowl.

5. Whisk in egg white.

6. Add egg yolk to melted butter; then add mixture to milk mixture.

7. Dump wet ingredients over dry, and stir until just combined.

8. Increase heat to medium high until water splashed onto surface sizzles.

9. Pour batter, about 1/4 cup at a time, leaving enough space between pancakes to flip them.

10. When pancake bottoms are brown and top begins to bubble, about 2-3 min, flip them and cook 1-2 min longer until remaining side is lightly browned.

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