What is more comforting than a plate of fluffy pancakes with homemade maple syrup?
Fluffy Sunday Pancakes, sorta like Dupar’s of Los Angeles!
2 cups flour, all purpose flour
¼ cup sugar
2 ½ teaspoons yeast, 1packet, rapid rise or regular
¼ cup water, tepid, lukewarm, approx. 115 degrees
1 ½ cups buttermilk, lukewarm
¼ cup butter, melted
3 medium eggs, yolks and whites seperated
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon vanilla extract
¼ teaspoon cream of tartar, used to help eggwhites achieve fluff, found in spice section of your local market
A unique and delicious recipe with a hearty flavor, slightly different from the ordinary pancake house recipe. We believe it will become a breakfast favorite!
1.Recipe note: The batter can be made the night before (minus the egg whites, they will be whipped and added at time of cooking ) Store in a bowl large enough to accomadate the rising. After making the batter, cover and place in refrigerator overnight or a few hours. If making the morning of, mix the batter with the egg yolks and let rise approximently 1 hour then proceed to whip the egg whites and fold into the batter:
2.To make the batter: Separate eggs and set aside the whites. In the bowl of your stand mixer, dissolve yeast in 1/4 cup lukewarm water. In a mixing bowl combine flour, sugar, salt and baking soda. When yeast has dissolved and looks bubbly, add eggyolks, butter, vanilla and buttermilk alternately with the flour mixture, with the mixer running on low. Mix until well combined:
3.When the batter is at this point, you may cover and refrigerate for overnight or later use. If you desire to use the morning of, set the batter aside in awarm place and let rise about 1 hour:
4.When the batter has risen ( either overnight or for 1 hour ) stir it down and leave at room temperature while beating the egg whites. In stand mixer beat egg whites until frothy and then add the cream of tartar. Continue beating whites until stiff. Fold the beaten egg whites into the batter:
5.Heat a non stick griddle ( slightly cooler than for normal pancakes ) Do not grease the griddle ( you may have to grease for the first pancke ). I use a large ice cream scoop to add the batter to the griddle, then spread the batter slightly with the back of a spoon to about a 4-5″ circle. let the first side cook until you start to see bubbles, then gently flip and cook the other side until golden :
6.Serve immediately with clarified butter and our Pancake Syrup that is included. Delicious!:
Easy Homemade Pancake Syrup
2 cups brown sugar, packed
1 cup water
1 teaspoon maple flavoring, real maple flavor found in spice isle or specialty store
¼ cup butter
Servings/Yield: 8 servings | 1 1/2 cups
1.Measure brown sugar into a medium saucepan. Add water and stir. Heat until mixture comes to a full boil, stirring occasionally. Boil gently, without stirring for 5 minutes :
2.Remove saucepan from the heat and stir in butter and maple flavoring. This syrup will be thinner than the store bought version as it does not contain corn syrup. It will thicken slightly as it cools:
3.Store remaining in the refrigerator: You may use different extracts for a variety of flavors. I use the brand “Watkins” found online for a wonderful array of extract flavors, such as butter rum, black walnut, coconut, lemon etc.