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David’s Sort of Like Du Par’s Pancakes v. 2.1

David has been experimenting with this recipe for years. This is the latest version. At the bottom are instructions for turning this recipe into a waffle recipe. It’s important to follow the mixing instructions — and to have the eggs, buttermilk, and oil at room temperature. (If you refrigerate your flour, as I do, bring that to room temperature.)

Ingredients for pancakes

Dry Ingredients

272 grams all purpose flour
1 TB baking powder
1/2 TB baking soda
1 tsp salt

Wet Ingredients

(NOTE: Bring to room temperature the eggs, oil, and buttermilk)

3 large eggs, separated
1/4 cup canola oil
1/4 cup butter, melted and cooled a bit
2-1/2 cups buttermilk
1 tsp vanilla
3 TB sugar or equivalent sugar substitute

Instructions for mixing pancake batter

1. In a large bowl, SIFT all dry ingredients.  Mix thoroughly. Leave a well in center.

2. Combine room temperature egg yolks, buttermilk, and oil, in a separate bowl. Mix thoroughly.

3. Dump wet ingredient mixture into the well of the dry ingredients.

4. Now comes the tricky part. You need to mix the wet and dry ingredients!  But you also need to minimize the formation of gluten in the batter!  No whisk here, fold with a rubber spatula to combine.  Work slowly, getting sides and bottom, and stop when just combined. Some small lumps are OK.

5. If batter is too thick, add more buttermilk a tablespoon full at a time.

6. Whip the egg whites to soft peaks. Mix 1/3 of egg whites into batter.

7. Now, fold the remaining egg whites into the batter.  Slow and easy is the order of the day.  When done you may still see some streaks of egg whites in the batter.  That’s perfect!

8. A non-stick griddle is best for pancakes! Temp is set to 350-375 degrees.  You may need to play with this a bit for your setup. For a non-stick surface, wipe oil or butter on with a paper towel.  Then remove with another paper towel. This helps the first pancakes to come out nicely.

9. Flip pancakes over when bubbles form on top and edges appear dull or dry. Taking a peek before flipping is okay. Second side should cook another 2 to 3 mins. Enjoy!!!

WAFFLES: Add one more large egg (separated) and use above directions to mix batter. Then follow instructions of your waffle maker. If you use the Cuisinart double waffle maker, setting it at “4” is recommended.

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Published inRecipes

4 Comments

  1. Emilio Emilio

    Reaching out with questions… Everyone loved them. Not sure I was able to follow the recipe 100% since it does not specify where to add the sugar or vanilla. I added the sugar with the whites and perhaps this flattened the batter. I used about 2 cups of buttermilk and also this was made at home with lemon. My tastebuds detected too much oil, not enough sweetness, and the pancakes did not have enough structure. Any hints other than using regular buttermilk and right mix for sugar and vanilla?
    Thanks!

    • Hi,

      It is best to use regular buttermilk. There are too many variations in taste and texture when you mix your own. You really need to use the full 2 and a half cups of buttermilk. This ratio has been tested. As far as sweetness, this is a personal choice. Experiment with until you find the tight amount. Although extra syrup might do the trick. Finally, the sugar and vanilla go with the wet ingredients. I’ll update the instructions. Good catch! Thanks for the feedback. Let us know how the next batch turns out.

  2. Richard Richard

    I made this recipe and found it to taste somewhat of baking or baking soda.

    I measured carefully and followed the directions closely.

    Any ideas?

    • It does call for a lot of baking soda and baking powder. Perhaps you’re sensitive to the taste. I would try cutting the baking powder to 1.5 TB and the baking soda to 1 tsp. Honestly, this is far more leavener than similar recipes call for, but this is what David told me. Let me know how it goes.

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