By Jubal Harshaw on July 25, 2002
Photo by Bonnie G #2
Photo by Bonnie G #2
"An amazing recipe that comes from Cuisine magazine"
Serving Size: 1 (264 g)
Servings Per Recipe: 4
"This is an excellent pancake recipe. They come out light and fluffy. I used a little whole wheat instead of white flour and it was fine."
"I like pancakes occassionally but these could change my mind, light fluffy and delicious. I had no idea what cake flour was and used self raising and whipped my egg whites to stiff peaks and folded into the rest of the mix and got 17 pancakes. Making in future would do a half mix but will make again, thank you Jubal Harshaw, made for Pick A Chef."
"This is an amazing pancake recipe and possibly one of the best ones I've ever tried. I was confused by the directions including ingredients listed out of order and whether or not to whip the egg whites to soft or stiff peaks. I also added 1/2 teaspoon vanilla extract but will omit it next time as the pancakes didn't need it. I do think though that the next time I will decrease the amount of all-purpose flour and increase the cake flour. The pancakes don't need much maple syrup either. In fact, I ate these for breakfast and lunch today. Thank you for posting the recipe."
"Very nice pancake recipe, loved how light they came out and I knew this would be a winner when I noticed the beaten egg whites and was I ever right. I did have to add a little more flour to get the right consistancy as mine was very thin. Once I did that, they fluffed up great, made plenty and now I've put some in the freezer to see how they do when reheated. The recipe takes a few more steps than some of the other recipes I've seen, but so worth it. Thanks Jubal, we really enjoyed this."
"FANTASTIC! These taste wonderful! For some reason they were a little under-cooked in the middle regardless of cooking time. I assume it was has something to do with my griddle but these taste great regardless!!"
"There is no doubt about it, these pancakes are incredible! I knew when I read in the steps that the egg whites are first whipped and then folded into the batter that these would be light and fluffy. This recipe did not disappoint me in the least! Light and fluffy and very flavorful, this pancakes requires the minimum quantity of syrup. I topped with freshly picked blackberries and raspberries with just a hint of freshly whipped cream to dress the top. Excellent! I will definitely make this recipe again! Thanks for sharing this with us at Zaar, Jubal!"
"Amazing! This recipe has ended my on-going search for the perfect pancake! However, it was not without a few minor exceptions to the original. The quantities below replace those listed in the original recipe, but otherwise follow the original instructions. Enjoy!
I use 1 1/3 cup buttermilk
2 rounded Tablespoons POWDERED sugar
1 Tablespoon vanilla
1/2 teaspoon salt "