By Traeger Kitchen
Though this batter is exceptionally thick, it yields light and fluffy pancakes, thanks to the egg yolks and whites getting separated and added to the batter at different times. Bonus: You don’t even have to whip the whites first.
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|2 Cup||all-purpose flour|
|3/4 Teaspoon||Kosher salt|
|1 Teaspoon||baking powder|
|1 Teaspoon||baking soda|
|2 Ounce||(4 Tbsp) unsalted butter, plus more for cooking and serving|
|2 Large||eggs, whites and yolks separated|
In a large bowl, whisk the flour, sugar, salt, baking powder, and baking soda until combined.
2 Cup all-purpose flour
3 Tablespoon sugar
3/4 Teaspoon Kosher salt
1 Teaspoon baking powder
1 Teaspoon baking soda
Melt the 4 Tbsp of butter. In a medium bowl or large liquid measuring cup, whisk the melted butter with the buttermilk and egg yolks (not the whites) until well-combined.
2 Ounce (4 Tbsp) unsalted butter, plus more for cooking and serving
2 Cup buttermilk
2 Large eggs, whites and yolks separated
Pour the buttermilk mixture into the dry ingredients and gently mix until just combined. Add the egg whites and, using a flexible spatula, fold just until you can no longer see the whites, making sure not to overmix.
Preheat 2 adjacent zones of the flat top to medium heat for 5 minutes. Put about 2 tablespoons butter on the hot cooktop then use a spatula to spread the butter in a thin layer. Using a ⅓-cup measure (or a similar size scooper), drop 6 portions of the batter onto the cooktop leaving room around each. Cook until bubbles start to appear on the edges, 2 to 3 minutes, then flip and cook until golden brown on the bottom, about another 2 minutes.
Transfer the pancakes to a serving platter and keep warm. Repeat with another 2 tablespoons butter and batter to make 6 more pancakes.
Serve the pancakes hot with maple syrup and more butter, if you like. Enjoy!
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