kenyonteam

Old Glory Buttermilk Pancakes

Celebrate the 4th of July with Old Glory Buttermilk Pancakes — fluffy, golden stacks topped with fresh strawberries, blueberries, and whipped cream, all grilled to perfection on your Kenyon grill.

breakfast

Jun 9 - 30m cook

Prep time:

15m

Cook time

30m

Total time

45m

Makes

Ingredients
Instructions

Dry Mix

self rising flour

2 cups

baking soda

1 tsp

granulated sugar

1/3 cup

sea salt

1/2 tsp

Wet Mix

buttermilk

2 cups

vegetable oil or melted butter

3 tbsp

large eggs, separated

Toppings (optional)

strawberries

1 cup

raspberries

1 cup

blueberries

1 cup

whipped cream

as needed

maple syrup

as needed

sprinkles

as needed

Add 1 cup of water to the drip tray and preheat your Kenyon Grill, with the griddle, to medium-high heat.

In the meantime, prepare three large mixing bowls. Add dry mix ingredients to one bowl, then wet mix ingredients in another. Add the separated egg whites into the third mixing bowl. Stir dry ingredients until consistent, then stir wet ingredients until consistent. Whisk the egg whites until soft peaks form.

Next, combine the wet ingredients with the dry ingredients. Stir until just combined (small lumps are okay), then fold in the egg whites until incorporated.

Use an ice-cream scoop or 1/4 cup measuring spoon to portion pancake batter onto the grill. Scoop 4 at a time, leaving a few inches in between. Close the lid, cook for 5 minutes, or until bubbles begin to surface and the bottom edges start to brown. Gently flip each pancake, then continue cooking for 2-3 minutes or until cooked through. Repeat with remaining batter.

Lastly, transfer to a serving tray or plates, pair with toppings, and enjoy!