The kitchn's lofty buttermilk pancakes
Pancakes
American cuisine
"My theory is that the original maker of this recipe was supposed to beat the egg white but either forgot or decided to skip the step. And, to be honest, laziness was the reason I thought I would try it, too," Dana Velden, who's been making this recipe for over 15 years, told me. "I was more than willing to not beat egg whites at 7am." For extra fluffy pancakes, buy thick, local whole-milk buttermilk when you see it. You often won't have a choice, but when you do, take it. Whichever kind of buttermilk you use, thick or thin, stirring in the egg white (not beating it) at the end gives a noticeable puff and bounce to the cakes. Recipe adapted slightly from <strong><a href="http://danavelden.com/">Dana Velden</a></strong> via <strong><a href="http://www.thekitchn.com/the-best-ever-pancake-recipe-lofty-buttermilk-pancakes-134328">The Kitchn</a></strong>.
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