As I just blogged about, I recently made a weekend breakfast at home instead of heading out to a restaurant. While the hash browns I made were a bit of a disaster, the pancakes I made were a complete success and far less work.
I basically just followed the Cook's Illustrated Light and Fluffy Pancakes recipe, making only one major modification – I used buttermilk for the entire recipe, instead of mixing buttermilk with regular milk. The recipe still resulted in what was promised though – light and super fluffy pancakes.
The only downside of this recipe is that it requires more steps and dishes than the standard pancake recipe in which you mix all of the ingredients together in basically one shot.
For this approach, you combine the wet and dry ingredients separately, melt butter, and whisk in a separated egg. To that end, when I mixed the yolk into the melted butter, I was worried that some parts of the egg yolk cooked in the warm butter, but that seemed to have no ill effect on the outcome.
In particular, our niece and nephew definitely loved the pancakes which ensures they will definitely be made again!
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