Fluffy Buttermilk Pancakes With Maple-Butter Syrup - cooking recipe

Ingredients

2 cups all-purpose flour
2 cups buttermilk
4 tablespoons butter, melted
2 eggs
2 tablespoons sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon cream of tartar
1 teaspoon salt
butter or nonstick cooking spray
1 cup maple syrup, I use Grade B
3 tablespoons butter

Preparation

PANCAKES: In a large bowl, mix Flour, Baking Powder, Baking Soda, Sugar and Salt. Set aside.
Separate egg yolks from egg whites.
Beat egg whites and cream of tartar on high speed until high speaks form, set aside.
Beat milk, egg yolks, vanilla, and melted butter together at slow speed until mixed.
Add Milk mixture to Flour mixture slowly while beating at a medium speed until completely blended.
Add 1/3 of the egg whites to the batter and mix together. Fold in (using a spoon of spatula) the rest of the egg whites carefully, do not over mix!
Grease your skilett or griddle with your preference of non-stick spray or butter and set to medium temperature (or 350 degrees).
Drop about 1/3 cup of batter on pan for each pancake and cook on that side until you see a few bubbles on the surface of the batter.
Flip your pancakes and cook for about another 1-2 minutes.
SYRUP: Place Maple syrup in a microwave safe container, add butter and heat in microwave for 30-45 seconds until butter is melted. Mix with spoon and serve over pancakes.