The perfect ratio of baking soda to baking powder. He’s done the math for you—just follow the steps below.
Separate egg yolks and egg whites, and whip the egg whites into stiff peaks in a bowl that seems unusually large for the task at hand. This will trap air and incorporate it effectively. Then, fold the wet ingredients into the egg whites without letting them deflate too much.
Don’t overmix the batter. It’s OK if there are chunks of flour in the batter.
Now, go forth and make damn delicious breakfast with this foolproof pancake recipe.
Chorizo and Halloumi Pancakes
1 serving of Fluffy Buttermilk Pancakes (see recipe)
8 ounces Spanish chorizo, finely diced
2 tablespoons extra virgin olive oil
4 slices (1- to 2-ounce each) halloumi cheese
How to Make It
Form pancake batter as directed in recipe for Fluffy Buttermilk Pancakes below.
Combine chorizo and olive oil in a large nonstick or cast iron skillet over medium heat and cook, stirring constantly, until chorizo is crisp. Transfer to a bowl, making sure to get all of the excess oil.
Return skillet to medium-low heat, add 1 tablespoon vegetable oil or rendered chorizo fat, and heat until shimmering, about 1 minute. Add 2 halloumi slices (these will become the center of two pancakes). Cook until lightly browned on first side, about 1 minute. Flip halloumi and scatter a teaspoon of crisp chorizo on either side of each piece of halloumi.
Ladle a few ounces of batter on top of halloumi and chorizo, completely covering it. Cook pancake without moving until well-browned and crisp on first side, 2 to 3 minutes. Carefully flip and cook until browned on second side, about 2 minutes longer. Transfer to a rack and set in a warm oven while you cook the remaining pancakes.