Yes it is!
The secret is in the buttermilk — and having “the perfect recipe”. Which I have. It’s in “The Perfect Recipe” by Pam Anderson, one of my favorite cookbook authors.
She is also the author of “How to Cook Without a Book”, which basically taught me how to cook. I’d be lost in Canada without it.
So back to the pancake recipe. No, I’m not going to post it here. That would be a copyright infringement. I’m sure you’ll find other buttermilk pancake recipes out there but this one is tried and tested. Ms. Anderson set out to create the recipe that will result in light and fluffy pancakes that spring back when you slice into them. And she has found it.
These pancakes are so good, we eat them without butter and maple syrup. And yet they have whole wheat flour and only a few teaspoons of sugar.
This is one of the cookbooks that were shipped from the Philippines. I’m so glad I didn’t sell or give it away! Back in the Philippines, I couldn’t find buttermilk and I tried this recipe using milk with vinegar. It didn’t work. Buttermilk is milk fermented with lactic acid. A better substitute might be plain unsweetened yogurt.
What I don’t like about the recipe is having to separate the egg yolks from the whites. Really, that’s almost too much to demand of me so early in the morning. I will experiment and see what will happen if I skipped that part. Maybe the kids won’t notice any difference.
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Lec, it is not a good idea to skip the step of separating the egg yolks and egg whites. This is what makes the pancakes light and fluffy. I have a buttermilk pancake recipe that requires this step, too. To save time, I assemble all the dry ingredients at night, already measured out. Then all I have to do in the morning is work on the wet ingredients and mix everything together.