Makes about 8 pancakes
These pancakes are spongy in the center and crispy on the edges. Tangy and supple, they are a household standard at any hour. They call for a bit of sourdough starter. Be sure to bring the eggs and buttermilk to room temp prior to starting.
INGREDIENTS
DRY
1 cup freshly milled soft red wheat
1 tablespoon unrefined sugar
1 teaspoon baking powder
¼ teaspoon salt
WET
1 cup active culture (here)
1 cup buttermilk, room temperature
3 tablespoons vegetable oil
2 eggs, room temperature
TOOLS YOU’LL NEED
Small mill or access to freshly milled flour
Measuring cups and spoons
2 medium-size bowls
Flour sifter
Whisk
2 small bowls
Hand blender
Spatula
Butter or bacon fat for the skillet
Skillet
In a medium bowl, sift together the flour, sugar, baking powder, and salt. Set it aside.
In a separate medium bowl, pour in the active starter.
Add the buttermilk and whisk.
Add the vegetable oil, whisk again.
Separate the eggs into the small bowls.
Whisk the yolks into the wet mix.
Whip the egg whites into stiff peaks with the hand blender.
Pour half of the wet mix into the dry ingredients.
Fold together gently.
Pour the remaining wet mix into the dry and fold just till combined. Do not beat the mixture into a smooth batter; lumps are okay.
Fold the egg whites into the batter in thirds.
Grease and heat a skillet over medium-high heat.
Pour ⅓ cup for each pancake onto the hot and ready greased skillet.
Flip when bubbles rise and pop over half of the pancake, about 2 minutes.
Finish cooking for another 2 minutes or until they are crispy on the edges and golden brown.
Regrease the skillet as needed.
Serve hot.