Kentucky Mountain Pancakes
2½ cup All-Purpose Flour
2 teaspoon Sugar
1½ teaspoon Salt
2 tablespoon Baking Powder
3 large Eggs – separated
2 cup Milk
7 tablespoon Unsalted Butter – melted and cooled
4 tablespoon Butter
2 tablespoon Vegetable Oil
- Sift the flour into a bowl. Add the sugar, salt, and baking powder, and sift again. Set aside.
- Put the egg yolks in a large bowl. Beat well by hand or with an electric mixer. Add the milk, and beat again.
- Add the flour mixture and mix gently but thoroughly, Blend in the melted butter.
- Beat the egg whites until they are stiff but not dry and grainy. Gently fold them into the egg mixture. Allow the batter to rest 20 to 30 mins, if you can.
- Heat the solid butter and the oil in a small saucepan, and keep warm. Heat a black iron or electric griddle over high heat and brush it with the oil and butter before you cook each batch of pancakes. Use 2 to 4 Tbs batter for each pancake.
- When pancakes are golden brown on one side, turn them with a spatula to brown the other. DO NOT TURN THEM BUT ONCE. However, shake the griddle often as the pancakes cook so they will brown more evenly. Serve at once with butter and your favorite syrup. Never keep a pancake waiting!
Note: This batter can be made with an electric mixer, but it is best made by hand with a whisk. Because of the large amount of baking powder, this batter is stiffer than you might expect, but the pancakes will be very porous and tender.
Maple syrup or fruit-based toppings go well with this!