Makes about 8 pancakes
A dose of spices makes these a worthy candidate for dinner. As they come off the skillet, brush with honey and balsamic vinegar. Dust with salt and pepper. Serve with pickled onions, capers, and cheese. Pile the filling in the middle of the pancake, fold, and eat.
INGREDIENTS
DRY
1 cup freshly milled pastry flour (low protein)
2 teaspoons baking powder ¼ teaspoon salt
¼ teaspoon coriander
2 tablespoons fresh sage, chopped
¼ teaspoon black pepper
WET
1 cup buttermilk, room temperature
2 tablespoons vegetable oil
2 eggs, room temperature
honey
balsamic vinegar
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
Spatula
Hand blender
Butter or bacon fat for the skillet
Skillet
Pastry brush
In a medium bowl, sift together the flour, baking powder, salt, and coriander. Whisk in the sage and black pepper.
Add the buttermilk and whisk.
Add the vegetable oil; whisk again.
Separate the eggs into the small bowls.
Whip the whites into stiff peaks with the blender or whisk.
Whisk the yolks into the wet mix.
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 the skillet over medium-high heat.
Pour ⅓ cup for each pancake onto the hot and ready skillet.
Wait to flip till bubbles rise and pop over half of the pancake, about 2 minutes.
Finish cooking for another 2 minutes or until the pancakes are crispy on the edges and golden brown in the center.
Regrease the skillet as needed.
Serve hot.