Buttermilk Pancakes

Every weekend we try to cook an all-American breakfast. This family ritual is a good opportunity to spend time together, with no rush to leave for work or our daily chores. Our kids got used to this and even help out in the kitchen, setting the table or fixing treats, like scrambled eggs, etc.

This recipe was adapted from an Australian blog I visit quite often, the Kitchen Wench. Two things caught my attention: the confectioner's sugar makes these pancakes slightly sweet and the beaten egg whites make them light and fluffy!

Buttermilk pancakes

1 1/4 cups (150 g) self-raising flour*
1/4 cup (50 g) pure icing/confectioner's sugar
1 tsp vanilla extract
2 eggs, separated
1 1/4 cups (310 ml) buttermilk**

2 tbsp vegetable oil
20g unsalted butter

1) Sift together the flour and icing sugar and set aside. Whisk together the egg yolks, buttermilk and vanilla, then pour into the flour and whisk together to combine.

2) Beat eggwhites till you have soft peaks, then use a large metal spoon to carefully fold them into the pancake batter.

3) In a separate frying pan or griddle, heat half the butter and oil over low-medium heat and fry 1/4 cup of the mixture at a time, cooking each side for 2-3 minutes or till golden brown.

Serve these pancakes with butter and your favorite syrup.

Substitution list:
* Self-raising flour: add 1 teaspoon baking powder and one dash salt to a cup of flour.

** Buttermilk: add 1 tablespoon of lime juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes.

Maple syrup:
The maple flavoring was a gift from a dear friend and here's how I make my own syrup:
- 1/2 cup corn syrup - in a microwave-safe bowl, microwave on high for 30 seconds or until it melts
- Add a few drops of maple flavoring, combine, and serve warm.