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Here's a recipe for fluffy buttermilk pancakes with a twist. Separate your egg and whip the egg white before adding it to the batter to make these extra light and fluffy.

Servings: 8-10 pancakes


1 cup all-purpose flour

2 tbsp sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 ¼ cups buttermilk

3 tbsp butter, melted

1 egg, separated


Add flour, sugar, baking powder, baking soda and salt to a medium bowl. Whisk well to combine everything.

Add the egg yolk and melted butter to the buttermilk and whisk the wet ingredients together.

Add the wet to the dry and stir until just combined-so all the flour has been moistened. Lumps are OK, do not over mix or you will have denser pancakes.

Allow to rest for 15 minutes in the fridge.

Meanwhile beat your egg white to stiff peaks.

Fold gently into your batter.

Heat a non-stick pan over med-high heat and spray lightly with oil.

Add 1/4 cup batter to form each pancake. Cook until the edges are crisping and flip.

Resist the urge to press down on your pancakes or they will be less fluffy.

Serve immediately or keep warm in the oven on low heat.

For blueberry pancakes fold 1 cup blueberries gently into the batter before cooking.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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