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Celebrity Chef Recipes
Wolfgang Puck's Whole Wheat Buttermilk Pancakes
He's been red-hot since 1982, when his L.A. eatery, Spago, wowed food critics and locals alike with innovative American cuisine. (Puck pioneered farm-to-table before it was a Thing.) But despite dozens of restaurants, six cookbooks and countless TV appearances, the celebrated chef considers himself a father first. "I love to make pancakes for my family," says the dad of four boys. "Especially when they're healthy ones like these."
4 large egg whites
2 large egg yolks
1 cup buttermilk
2 tablespoons canola oil
1/2 cup pastry flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
- In a bowl, beat egg whites until they form soft peaks. Set aside.
- In a separate bowl, whisk egg yolks until smooth and slightly frothy. Whisk in buttermilk and oil.
- In a large mixing bowl, sift together flours, sugar, baking powder, salt, cinnamon and ginger. Make a well in the center, pour in egg yolk mixture and whisk just enough to incorporate it into dry ingredients.
- Gently fold about one-quarter of the egg whites into batter to lighten it. Then, in 2 more batches, lightly fold in remaining egg whites until fully incorporated. Cover bowl with plastic wrap and refrigerate at least 30 minutes or overnight.
- Heat a large nonstick griddle over medium heat. Spray with nonstick cooking spray. Using a 1/4-cup ladle or measure, pour batter onto griddle to form pancakes, spacing them about 1 inch apart. Cook until the surface is covered with small bubbles, 3 to 4 minutes. Turn pancakes over and continue cooking until other sides are browned, about 3 minutes more.
Makes about 12 pancakes.
Originally published in the September 2014 issue of Family Circle magazine.
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