Pippa's Pancakes
These pancakes are light, fluffy, and perfectly delicious! While they may not be as easy as some other recipes, the few extra steps are completely worth it!
These pancakes are light, fluffy, and perfectly delicious! While they may not be as easy as some other recipes, the few extra steps are completely worth it!
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 4 tablespoons unsalted butter room temp
- 1 cup whole wheat pastry flour sifted
- 1 tablespoon baking powder aluminum free only!
- 1 farm fresh egg room temp
- 3/4 cup buttermilk room temp
- 1 1/2 teaspoon real vanilla extract do not use the imitation crap!
- Carbohydrate 97.4221183351071 g
- Cholesterol 113.656666666667 mg
- Fat 19.01522 g
- Fiber 9.64853319106978 g
- Protein 14.7391683333407 g
- Saturated Fat 10.8380613333333 g
- Serving Size 1 1 Serving (219g)
- Sodium 877.128833914258 mg
- Sugar 87.7735851440373 g
- Trans Fat 1.78494649999999 g
- Calories 596 calories
Step-by-step
- Heat cast iron skillet/griddle to 375 degrees. Feel free to use the "spit test."
- Pour sifted flour into a mixing bowl and whisk in baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter.
- Add sugar and continue to cream for 5-7 minutes.
- Add egg and beat until blended.
- Starting with the flour mixture, alternate adding the flour and buttermilk. Make sure you end with flour. Do NOT over mix!
- Add in the vanilla and gently stir until blended. Allow batter to rest for a minute. DO NOT STIR!
- In the heated skillet, drop a tablespoon or so of bacon drippings and coat pan well. ONLY use bacon drippings from pasture raised hogs!!!! Otherwise, use butter to grease the pan!!!
- Drop batter by spoonful onto the hot griddle and very gently spread the batter out. Cook until golden brown on each side.
- Top with raw butter and REAL maple syrup! Enjoy! :D
Why does the batter need to rest without stirring after the final additions? Achieving a light and airy interior relies entirely on managing the gluten network and chemical leaveners. Whole wheat pastry flour provides a lower protein content than standard whole wheat flour, which prevents the final texture from turning dense or chewy. Sifting the flour thoroughly aerates the particles before they encounter any moisture, reducing the formation of dense pockets.
- Cream the butter and sugar for a full 5 to 7 minutes to incorporate microscopic air cells that expand when exposed to heat on the griddle.
- Maintain the cooking surface at a steady 375 degrees Fahrenheit to ensure proper browning without burning the exterior before the middle sets.
- Alternate dry and wet ingredients carefully, ensuring the mixture finishes with flour to coat any remaining fat droplets evenly.
- Allow the batter to rest undisturbed for precisely one minute so the baking powder and baking soda can react fully with the buttermilk acidity.
- Freeze surplus pancakes in airtight containers for up to two months, reheating them in a toaster oven rather than a microwave to preserve their crisp edges.
Precise thermal regulation prevents the butter from scorching while the interior cooks through completely. Careful handling of the batter ensures the chemical leaveners retain their potency right up until the moment of cooking.
