Years ago when I would go out to breakfast with friends, I would be so envious of them when they ordered pancakes. I always liked the taste of pancakes, but they always sat heavy in my belly. One weekend, I was hosting a brunch and one of my guest specifically requested pancakes. Yikes! So I searched through some fund raiser cookbooks I had and came upon this recipe. They turned out perfectly and everyone raved about them. But I didn’t try them …at least not on that day. I decided, after hearing all the compliments, to try them when no guests where present. Much to my surprise, these pancakes did not lay like a rock in my stomach. But better than that, these are the tastiest pancakes I have ever had. They are light, fluffy and flavorful. Occasionally, I’ll add some cinnamon to the batter just for a change of pace.
Pancakes
Course: Uncategorized4
servingsIngredients
1½ cups flour
¾ teaspoon salt
2½ teaspoons baking powder
1 Tablespoon sugar
2 eggs, separated
1½ cups milk
1 teaspoon vanilla
3 Tablespoons melted butter
Directions
- Sift dry ingredients together.
- Add egg yolks, milk, vanilla and melted butter to the flour mixture, mixing just until incorporated.
- In a separate bowl, beat the egg whites until firm.
- Gently fold the egg whites into batter.
- Drop scoopful of batter onto greased, hot griddle (I just smear a little oil across the griddle with a paper towel)
- When underside is browned and top is bubbly, flip pancake.
- Continue cooking until center of the pancake rises.
Notes
- Makes approximately 16-3 inch pancakes
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