Bryce Shuman Transforms The Ordinary Into A Refined Experience

Fluffy pancake recipe by Chef Bryce Shuman

1. Two cups of flour
   Two cups of buttermilk
   One half a stick of melted butter in the buttermilk
   One teaspoon and a half of baking powder
   Half a teaspoon of baking soda
   A pinch of salt
   1/4 cup of sugar
   4 eggs

2. Separated the yolks and the whites. Place the yolks into the wet ingredients. Make sure you don't break the yolks.
   Then you take the sugar and you add it into your whites. You beat your whites until they are stiff; basically making a French Meringue.
   You add the dry ingredients into your wet ingredients and mix until smooth, but don't over-mix it too much.
   Fold in your whites in thirds.
   Get your pan hot warm, add about a cup of butter. It should be nice and foamy.
   Start dropping in your pancakes. You're going to want your eat to be on about medium low. And these pancakes are going to brown as they've got sugar in the them. The sugar's going to caramelize faster than a regular pancake. So you got to be careful. You can't have the temperature of the pan too hot.
   You're going to flip these pancakes when they're still a little bit softy on the top. Then cook them on the other side and then take them out.
   Now, I promise you, if you do this right, these are going to be the most fluffy, delicious pancakes you ever had.