Pillowy Pancakes

I started making these pancakes as a dessert, served with seasonal fruit, a drizzle of pure maple syrup and a dollop of whipped cream. But of course they are always welcome at the breakfast table.

2 eggs plus 1 egg white
1 ½ cups fresh low-fat buttermilk
½ stick melted butter, cooled, plus 2 Tbs. for pan
1 tsp. vanilla extract
2 cups AP flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 Tbs. granulated sugar
2 Tbs. canola oil

Stir together flour, baking powder, baking soda, salt and sugar and set aside. Whisk eggs until very foamy. Slowly add buttermilk, butter, and vanilla into batter bowl. Gently stir in flour mixture. Lumps are okay, don’t over mix, and don’t be surprised if batter is thick. In large nonstick fry pan over medium heat melt 2 Tbs. of butter in oil until butter foams. Ladle 1/3 cup of batter at a time (silver-dollar size) into pan. Wait for center to show bubbles, flip and cook only for a few seconds or until pancakes are springy to touch. Remove and place on paper towel. Serve on warmed plates.

© 2008 Amanda Dalmath