Daniel Catalaa


In this recipe the egg whites are beaten and folded in so the resulting pancakes are fluffier than usual. The recipe came from Dorothy Olayos and yields 12 pancakes when using 1/2 cup of batter per pancake.


  • Eggs, x3
  • Buttermilk, 1 1/2 cups
  • Flour, all purpose, 1 1/2 cups
  • Baking powder, 1 1/2 tsp
  • Baking soda, 1 1/2 tsp
  • Salt, 1 pinch


  1. Mix dry ingredients: In a large bowl mix together all of the dry ingredients (flour, baking powder, baking soda, and salt)
  2. Mix wet ingredients: Separate the egg yolks from the whites and reserve the whites. Lightly beat the yolks, then stir in the buttermilk.
  3. Beat the egg whites: In a clean bowl beat the egg whites with an electric beater. Start with a low setting for 1-2 minutes then ramp up the speed to the fastest setting. Beat until you have just reached the stiff peak stage.
  4. Fold dry into wet ingredients: Gradually pour in the dry ingredients into the egg yolk + buttermilk mixture. Mix gently with a spatula and as little as necessary (over-mixing will develop the gluten in the flour and result in tough pancakes)
  5. Fold in egg whites: Add 1/3 of the beaten whites to the batter and mix in gingerly to loosen up the batter. Add the remaining 2/3 of the egg whites and this time fold them in carefully.
  6. Cook the pancakes: Set a couple of skillets on medium low heat and, once warm, rub a stick of butter on the surface to coat it. Pour 1/2 cup of batter per pancake and when you start seeing bubbles bursting at the top flip pancakes over and cook the other side.
  7. Serve pancakes: As the pancakes are being cooked you can keep them warm in a 200 Fahrenheit oven. Serve with butter and real maple syrup.