“The first recorded mention of pancakes was in 600 BC from a poet in ancient Greece. This breakfast treat was made of wheat flour, olive oil, honey, and curdled milk which is a little different from the pancakes we know today.”
You’ve probably heard that cooking is a science. If you want to really get into it, there are a number of good books on the science of cooking explaining this in detail. I’ve been slowly working my way through the 958 pages of The Food Lab cookbook by J. Kenji Lopez-Alt, scientist and very entertaining writer. After he teaches you everything you need to know about eggs in the breakfast section, he explains how baking soda works and for your science experiment you can make these delicious pancakes.
For these pancakes instead of all purpose flour I used the gluten free flour mixture that I use for making bread, and maple sugar instead of cane sugar.
Light and Fluffy Pancakes
Dry Mix Ingredients
- 2 cups all purpose flour, spooned into measuring cup (for gluten free use 3/4 cup sorghum flour, 2/3 cup rice flour, 1/3 cup oat flour, 1/4 cup almond flour and 2 tablespoons powdered psyllium husks)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon sugar or 2 tablespoons maple sugar
- dry mix
- 2 large eggs, separated
- 1 1/2 cups buttermilk
- 1 cup sour cream
- 4 tablespoons unsalted butter, melted
- fresh or frozen (thawed) blueberries, optional
- homemade clotted cream
Heat a skillet. Beat the egg whites until soft peaks form. Whisk together the egg yolks, buttermilk and sour cream. Keep whisking as you drizzle in the melted butter. Fold in the egg whites, just until mixed. Fold in the flour mixture just until mixed. It will be lumpy. Add a little butter to the skillet and add 1/4 cup of the batter. If you are adding blueberries, top the pancakes with about 6 to 8 berries. Cook each side about 2 minutes.