Mimi’s Buttermilk Pancakes is probably the bazillionth pancake recipe that I have tried. I get complaints about trying different ones, but there are so many different recipes out there and I am still on a search for the ones that speak to me the most. I really like these and have made them twice over the past week. My grandkids are crazy about them and that might be the only proof I need that this is the one.
I got the recipe from Ann Romney’s cookbook that came out in 2013. It’s a beautiful collection of their family favorites, that includes glimpses into their life and stories about each recipe. It has been sitting on my kitchen counter with my recipe book collection for 7 years. I think that this is the only recipe I have tried. That is crazy, so I am motivated to try more and I’m looking forward to sharing them at home, as well as with you.
This is a unique recipe to me because you separate the eggs, whip the whites until stiff, and then fold them back into the rest of the batter. This makes for a nice fluffy pancake. Funny story about whipping those egg whites. Certain people were anxious for me to get some supper on the table, and we were taking care of all 5 grandkids last night. I had made these pancakes a few days ago and those kids were loving them. So of course I was going to use the same recipe. The kitchen was a wreck, but no time to clean off counters, and the noise level at the time was a little high with the 3 youngest playing in a little bounce house set up in the middle of the living room floor–no our living room is small, so it was a miniature version of what you are thinking. Notice the paper plate in the photo–it was one of those days.
Anyway, I separated the eggs and put the whites in the bowl of my Kitchenaid stand mixer, turned it to HIGH and went over to another counter to work on the rest of the batter. After about 30 seconds my husband said, “Surely that stuff is mixed by now.” he was tired of the noise, because the TV was also on. I said, “These are egg whites that have to be stiff. it takes a little time.” Not sure what he thought was in there.
I didn’t have time to make Buttermilk Syrup last night, but that would be amazing on these babies!
Mimi's Buttermilk Pancakes
- September 3, 2020
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Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs, separated
- 2 cups buttermilk (use up to 3 cups, if needed)
- Shortening, opt.
Directions
- Step 1
- Preheat pancake griddle to 350 degrees F.
- Step 2
- Mix flour, sugar, baking soda, salt, and baking powder in a large mixing bowl and set aside.
- Step 3
- Separate eggs into two mixing bowls and beat whites until stiff. Set aside. Beat egg yolks in separate bowl. Add buttermilk to yolks and beat to combine.
- Step 4
- Stir buttermilk mixture into dry ingredents. Fold in egg whites.
- Step 5
- Cook on preheated griddle, turning once, until each side is golden brown. I like to spread a little shortening across the griddle for a little extra “something” before cooking the pancakes. You may need to re-apply.
