This is the recipe I made forty times on that first Sunday in my garage. It hasn't changed since — except that we now make it in batches of four hundred.
The method
- Mix the dry. Whisk the flour, sugar, baking powder, bicarb and salt in a big bowl.
- Whip the whites. Beat the egg whites to soft peaks. This is the secret to the fluff.
- Combine gently. Whisk the buttermilk, yolks and butter, stir into the dry, then fold in the whites. Lumps are good.
- Rest 10 minutes. Let the batter puff up while your pan heats on medium-low.
- Cook. ⅓ cup per pancake. Flip when bubbles pop and stay open, about 2 minutes.
Don't press them with the spatula. Ever. That's where fluffy goes to die.
To serve
Stack them high with whipped honey butter, warm maple syrup and whatever berries look best. Or come in and let us do the washing up — save a table.
