Matty Matheson pancakes

Servings: 12
Prep: 20 minutes
Total: 30 minutes

Ingredients

dry mixture
250g flour
36g granulated sugar
5g baking powder
5g baking soda
pinch of salt

wet mixture
2 tablespoons butter, melted
4 each eggs, yolks and white separated
470 ml buttermilk (buttermilk = 490 milk + 2 tblsp lemon juice)
12g granulated sugar

Directions

1. Sift flour and add all try ingredients;

2. Melt the butter over medium low heat. Do not burn the butter. Set aside to cool in the pan.

3. Eggs: separate the yolks and the whites (save both.) Whisk the egg whites until fluffy (like a whiskey sour consistency). Add the buttermilk to the egg whites.

4. In a separate bowl, stir the yolks until blended. Add the sugar. Stir to incorporate. Add the cooled, melted butter slowly into the egg yolk mixture. Slowly whisk the yolk mixture into the egg white mixture until fully incorporated.

5. Slowly whisk the flour mixture into the wet mixture so that no clumps form. Whisk through to fluffy consistency and refrigerate for ten minutes.

6. In a large skillet, generously spray non-stick spray into pan over medium-high heat. With a large spoon, spoon a cookie-sized portion of batter into the pan. Don't press on them or fuck with them at all. Let them sit there and chill out and think about your special person. When you see bubbles forming in the middle and a nice browning on the sides, it's time to flip them (only do this once).