Inspiration, to make a pancake that is a far cry from the standard. How can you a make a pancake tender and fluffy yet sturdy enough for the maple syrup ? The standard mix of flour , with some leavening , buttermilk, eggs and some kind of fat needs to be modified .
Let us begin with the dry ingredients, a portion of the standard all purpose flour is replaced with almond flour. This not only adds a nutritional punch , it also yields to the tenderness because of the absence of gluten in almond flour. Next is a different approach from the usual method of mixing in butter. https://www.cookscountry.com/recipes/4553-better-than-the-box-pancake-mix cuts in the butter with flour like you would for a pastry crust, such a brilliant approach! Fat in the butter coats the flour , which also reduces the gluten formation and results in a more tender and softer cake. The last one is beating the egg whites separately and folding into the batter , makes the cake fluffier.
Almond flour can be found in all the baking sections of your local grocery stores. I get mine usually at Costco and store in the refrigerator.
1 1/2 cups all-purpose flour
1 cup almond meal / almond flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
4 large eggs, separated
2 cups chilled buttermilk
Additional butter for cooking pancakes
Whisk together first 6 ingredients in a large bowl . Add butter, work with your fingertips into the flour until it resembles coarse sand. Set aside.
Whisk egg yolks and buttermilk together in a medium bowl , pour into the flour mixture , stir together with a rubber spatula until it just comes together. Do not over mix.
Beat egg whites in a separate bowl with a hand held beater until light and fluffy . We are not looking for stiff peaks here , almost soft peaks would suffice. Fold the beaten egg whites into the pancake batter , until you no longer see streaks of whites. Do not over mix.
Preheat a griddle or a large non-stick saute pan over medium heat. When do you know the griddle is ready ? Sprinkle few drops of water and if it dances then you are good to go. Spread some butter all over the pan, pour 1/3 cup batter , spacing pancakes few inches apart. Flip pancakes over when the bottom is deep golden brown and bubbles form on the top. Cook until both sides are deep golden brown and cooked through, about 4-5 minutes in total .
Remove pancakes onto a serving plate , brush pan with more butter and repeat until all batter is done.
Serve hot pancakes with maple syrup and berries , if desired.
Makes about 18 pancakes.