Recipe created & provided by Chef Crusco Catering
Ingredients
- ¾ cup Milk
- 2 tbsps. White Vinegar
- 1 cup Flour
- 2 tbsps. Vanilla Sugar
- 1 tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Salt
- 1 egg (separated)
- 2 tbsps. Unsalted Butter – melted (plus more for cooking)
- Syrup, Berries or more butter – your choice
Directions
- Pre-heat oven to 275 degrees (this is just to keep the pancakes warm while cooking them).
- You can buy buttermilk or simply combine milk and vinegar in a bowl. Set aside a few minutes until needed.
- Combine flour, sugar, baking powder, baking soda, and salt in a medium size bowl.
- Whisk egg whites for a few minutes until triple in volume (so they are fluffy and full of air).
- Whisk the egg yolk and melted butter into the soured milk mixture.
- Pour flour mixture into milk mixture and whisk until lumps are gone. Then, gently fold in the egg whites without losing all the air you achieved. (this keeps them light and fluffy).
- Heat a large cast iron pan over med-heat and coat it with 1-2 tbsps. butter.
- When hot enough, pour batter onto the pan (amount will depend upon the pancake size you want). I like smaller pancakes so think 3-4 large tablespoons.
- Cook until bubbles form and the edges are dry (about 2-3 minutes). Flip with a spatula, and cook until browned on the other side (1-2 minutes more). Repeat with remaining batter and keep warm in oven.
- To serve, stack pancakes, top with butter and drizzle the syrup all over. Garnishes include powdered sugar, berries, chocolate chips, bananas or whatever you desire. Enjoy!
