Recipe adapted from The King Arthur Flour 200th Anniversary Cookbook
Time: 20 minutes Yield: 15 pancakes (depending on size)
4 cups King Arthur Unbleached All-Purpose Flour
2 to 4 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 quart buttermilk or yogurt
1/2 cup (1 stick) melted butter or vegetable oil (optional)
In a large bowl, mix the dry ingredients thoroughly.
In a second bowl, mix the buttermilk and melted butter (or oil) together. Separate the eggs setting the whites aside to fold in later and add only the yolks to the buttermilk and butter mixture. Take about 20 seconds and blend this mixture into the dry ingredients. Finally, in a separate bowl, beat the egg whites that you set aside until they form stiff peaks and fold them into the mixture.
Heat up your griddle and pour about a quarter cup of the mixture for each pancake leaving enough space for them to expand. Turn them when the bubbles on the top surface pop and don’t fill in. The second side takes only half the amount of time needed to cook the first.
Serve them up with a healthy drizzle of Fat Toad Farm Vermont Maple Caramel Sauce and be prepared to lick your plate clean!