Inspired by my sister Judy A. Lotz
Chef Janice W. Thomas
1 cup unbleached flour
½ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
1 cup buttermilk
½ tsp. pure vanilla ( optional )
3 eggs, separated
¼ cup unsalted butter, melted
Whisk together the flour, salt, baking powder and baking soda in a medium bowl and set aside.
Melt the butter and place it in a medium bowl with the buttermilk and vanilla.
Separate the eggs, placing the egg yolks into the buttermilk batter. Whisk the buttermilk mixture until egg yolks are well blended.
Place the egg whites in a dry glass bowl. Mix with an electric mixer until the egg whites form a soft peak.
Add the dry ingredients to the buttermilk mixture and stir until flour is mixed in well. Add the egg whites and fold into batter to create a light and fluffy batter. Don’t over mix.
Heat griddle to 400 F or a large skillet over medium high heat. Brush the pan generously with canola oil.
When water splashed on the skillet surface sizzles the pan is ready. Pour ¼ to 1/3 cup batter onto the hot skillet, but don’t overcrowd. When pancake bottoms start to brown and the top starts to have bubbles that pop, 2-3 minutes, flip the pancake and cook an additional 2 minutes.
Wipe pan clean with paper towel between pancakes and add additional oil for each batch.
In Door County we love our cherries! If you want to add cherries or pecans to your pancakes, place the drained fresh or frozen tart cherries on the pancake just before flipping.
Of course these need to be served with real butter and real maple syrup.
My children grew up on these and maybe yours will too!
