Tangy Buttermilk Fluff Pancakes w Dulce De Leche

By Michael Harris-Arzon, The Simplistic Professional


 Pancakes seem to be a universal favorite.  While most people think of them as being an American staple, many cultures around the globe have some variation on the pancake.  Since they are a family favorite in our household, I have tried to come up with quite a few different varieties and uses for these little slices of heaven.


  • 1/2 cup Whole Milk
  • 2 Tbs. Apple Cider Vinegar
  • 1/4 cup Cold Whipping Cream
  • 2 Eggs, seperated
  • 1 cup All-purpose Flour
  • 1/8 cup White Sugar
  • 1 Tsp. Baking Soda
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Nutmeg
  • 1 Tsp. Pure Vanilla Extract
  • 2 Tbs. Butter, Unsalted and Melted
  • Zest of 1 Orange
  • Dulche De Leche


  1. Combine milk and apple cider vinegar in a small bowl and set to the side for 5 minutes.  This will sour the milk, giving you the same results as if you were using buttermilk.
  2. Separate the eggs, with yolks in a small bowl and whites in a medium metal bowl.
  3. Whisk the egg yolks with a fork until small bubbles appear around the edges.  Whisk the egg whites with a wire whisker or hand mixer, quite vigorously, until your egg whites form stiff peaks when you lift the whisk/mixer from the center of the bowl upwards.
  4. Add Cold Whipping Cream to another medium bowl and beat until thick and stiff peaks are formed.  Tip: Using cold metal bowls and cold utensils helps tremendously when whipping cream or eggs.  Besides forming stiff peaks, another way to tell you have reached the proper stage is that you should be able to hold the bowl upside down and have the cream stay in place. This is shocking and entertaining for kids to see when they are helping out in the kitchen.
  5. In a large bowl, combine flour, sugar, baking soda, salt, baking powder and nutmeg.  Mix together with a large wire whisk until all are incorporated and any clumps have been eliminated.
  6. Using a zester or box grater, zest the peel of 1 orange.  Be careful to not go to deep as you do not want to get the white pith in with your orange zest.  This will make it quite bitter.
  7. Add the milk and apple cider vinegar mixture, egg yolks, orange zest, melted butter and vanilla to the dry ingredients.  Mix gently until combined.  Your batter will be slightly lumpy. Be careful to not over mix your batter.  Unlike a cake, you are not looking to incorporate air into your mixture.
  8. Gently fold the whipped cream and egg whites into your batter until just combined.
  9. Heat your cast iron skillet or griddle over medium-high heat.  Add butter or cooking spray. Once it has reached the proper temperature, using a ladle pour batter into the skillet/griddle.
  10. Once you see small holes appear on the top of the pancake you know it is time to turn each cake.  Continued cooking for another minute or so until your pancake is golden brown on the bottom.  Serve with your favorite Dulce De Leche.

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