Time: 35 min.
Complexity: easily
Servings: 4

These tender and fluffy buttermilk pancakes owe their incredible texture to cornmeal and whipped egg whites. The whites are whipped separately and then carefully folded into the batter. The pancakes turn out fluffy and airy. Serve them in a stack, drizzled with maple syrup and garnished with fresh berries. For a more dessert-like, elegant look, dust them lightly with powdered sugar.

Ingredients:

• 3/4 cup premium flour
• 0.5 cup corn flour
• 2 tablespoons of sugar
• 1 tbsp baking powder
• 1/4 tbsp fine salt
• 1/8 tbsp. baking soda
• 1/8 tbsp. l. freshly ground nutmeg
• 2 large eggs at room temperature, separate the yolks from the whites
• 1.5 cups of sour milk or kefir at room temperature
• 4 tablespoons unsalted butter, melted, plus extra for frying
• 0.5 tbsp vanilla extract
• Blackberries, for serving
• Maple syrup, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn flour, blackberry, eggs, nutmeg, sour milk, kefir, maple syrup

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Preparation:

Step 1
• Preheat oven to 95°C.
Step 2
• In a large bowl, combine the wheat and corn flours, sugar, baking powder, salt, baking soda, and nutmeg. In a medium bowl, combine the egg yolks, buttermilk, melted butter, and vanilla extract. Fold into the flour mixture and knead into a thick dough.
Step 3
• In another bowl, beat the egg whites until soft peaks form. Using a silicone spatula, fold the beaten whites into the batter and gently fold until no white streaks remain.
  
  
  When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Step 4
• Heat a large nonstick skillet over medium heat and lightly grease with butter. Spoon about 1/4 cup of batter into the skillet for each pancake. Cook until the pancakes are bubbly and golden brown on the bottom, about 2 minutes. Flip and continue cooking until done, about 1 minute more.
Step 5
• Transfer the finished pancakes to the oven to keep them warm, and continue frying the next batch, greasing the pan with butter as needed, until all the batter is used. Serve the pancakes with blackberries and maple syrup.

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