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Carlton’s Fabulous
Buttermilk Pancake Recipe
(This recipe makes about forty 3 to 4 inch plain buttermilk pancakes,
which is enough for 5 to 6 people)

Ingredients:

• 2 cups - self-rising flour (Martha White)

• 3 eggs – separated (large)

• 3 cups of buttermilk (Mayfield)

• 3 heaping tablespoons of confection Powdered Sugar (Dixie Crystal)

• 2 ounces of sour cream (Breakstone)

• 1 tablespoon of baking powder

• ½ teaspoon of vanilla extract (McCormick)

• Non-stick cooking spray (Pam)

Utensils Needed:

• Pancake griddle (18 inch)

• Spatula (stainless steel)

• Large mixing bowl (3 to 4 quart)

• Small mixing bowl (1 quart)

• Mixer

• Sifter

Directions:

• Preheat pancake griddle to 400 degrees ⁽¹⁾

• Sift flour into large mixing bowl

• Add powdered sugar

• Add baking powder

• Add vanilla extract

• Add sour cream

• Add three eggs yolks

• Add buttermilk

• In a separate bowl, beat egg whites into a meringue and set aside

• Mix ingredients of large bowl until ingredients are well mixed with no lumps.

• If necessary, add a little more buttermilk just until batter pours out of a large spoon or drips off the mixer beaters continuously, not in lumps (use thicker batter for waffles)

• Fold in the egg white meringue

• Test the pancake griddle for the proper heat⁽¹⁾

• Lightly spray griddle with Pam cooking spray

• Quickly spoon batter out to make eight 3 to 4 inch pancakes

• Allow pancakes to cook until golden brown (usually 30 to 60 seconds), then flip.

(1)   The temperature of the skillet is the most crucial factor in the success of the pancake. The skillet must be hot enough that water droplets dance on the skillet and smoke rises from the skillet, but must not be any hotter. The chef recommends that you wipe a skillet that is too hot with a wad of wet paper towels, then allow the skillet to smoke before proceeding. 

(2)   I recommend that you serve these pancakes with melted butter, maple syrup, and a tall cold glass of orange juice or chocolate milk (not the low fat chocolate milk, but the high fat - thick-as-molasses stuff). As an option, you might replace the melted butter with whip cream. 

(3)   If the pancakes turn out white with a brown ring around the edge, then your cooking surface is not hot enough. This is a common mistake. Note- you may want to wait a minute or so between batches to allow the griddle to reheat. 

(4)   Extra pancakes will keep in the refrigerator for a day or two, and can be reheated in the microwave very quickly. Another option is to use the leftovers to play Frisbee with your dog - that's what we do.   

About this Recipe:

I developed this recipe over a twenty+ year period in which I have sought to create the ultimate buttermilk pancake. Over the years, my wife and children have endured dozens of recipe variations towards this effort. To this day, I still adjusts this recipe in search of a better mix, but my wife - Mary Lou - reports that the recipe shown above is the best.

  As an option, you could make bigger pancakes, or even Mickey Mouse pancakes. (Mickey Mouse is a registered trademark of the Walt Disney Corporation)

Even our dog "Champ" likes them
(of course he is a Dalmatian and they eat rocks and trash)

For reference purposes, supposedly here are the copycat recipes for iHOP pancakes and Waffle House waffles. As you can see, the recipe I have developed above is dramatically different.

1 1/4   cups milk  1/4   cup vegetable oil  1/4   cup sugar 1   egg 1   cup flour 1 1/2   teaspoons baking powder 1   teaspoon baking soda 1. Preheat a skillet over medium heat. 2. Put all ingredients in a blender and combine until smooth. 3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles. 4. When the edges appear to harden, flip the pancakes (they should be light brown.).

1 1/2   cups all-purpose flour 1   teaspoon salt  1/2   teaspoon baking soda 1   egg  1/2   cup granulated sugar 1   tablespoon granulated sugar 2   tablespoons butter, softened 2   tablespoons shortening  1/2   cup half-and-half  1/2   cup milk  1/4   cup buttermilk  1/4   teaspoon vanilla 1. Combine flour, salt and baking soda in a medium bowl and stir to combine. 2. Lightly beat the egg in another medium bowl and cmbine with sugar, butter, and shortening, mixing well until smooth. 3. Add the half& half, milk, buttermilk and vanilla and mix well. 4. Add the dry flour mixture to the wet mixture while beating and mix until smooth. 5. If you can, cover and chill overnight, though the batter can be used right away. 6. Rub a light coating of vegetable oil on a waffle iron, and preheat it. 7. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating. 8. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.