Family Secret Pancakes!

"This is the first recipe I was taught as a child. Not so much a huge secret as it is a lost way of preparation.The extra prep in this recipe involves the egg that few recipes call for. The effect is an amazingly light, pure pancake that doesn't weigh you down, and could be compared to a crepe in density, but not in actual form!! My favorite way to prepare these is with a stack of 3 pancakes..the first with a small bit of butter...then a generous amount of JIF Peanut Butter! The second pancake has syrup only, ending with a peanut butter-syrup layer on top. Sprinkle with a bit of powdered sugar, and devour!"
photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
Ready In:
12 Medium Pancakes




  • Sift dry ingredients together in a large mixing bowl, set aside.
  • Crack and separate 2 eggs, reserve egg white and yolk in separate bowls.
  • Add 2C milk and the vanilla to the reserved egg yolks. Whisk briefly to combine. Add mixture to dry ingredients until batter-like and well-mixed.
  • Add milk for thinning until desired consistency for pancake density is achieved.
  • Whisk egg-whites at high speed until they form soft peaks. Fold this gently into batter, taking care not to over-mix. There will be lumps! This is the secret to the fluffiness of the pancake.
  • Heat a frying pan on medium-low. Spray with non-stick of choice or melt small tab of butter to prevent sticking. Ladel out desired amount, less for smaller cakes. Cook approximately 2+ minutes, or until bubbles form and pop in the centre. Flip, and cook an additional minute, or until golden.
  • Serve with butter and syrup. Or butter and peanut butter and syrup -- or strawberries and whipcream -- or add chocolate chips and go crazy with whatever else!

Questions & Replies

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    Very good pancakes!! They didn't take much time to whip up and they made thick pancakes but they were light and fluffy. I added about 1/4 cup milk to thin it out a little and they were perfect for us. The addition of cinnamon and nutmeg were a nice touch! Made for All You Can Cook Buffet.
  2. Christine F.
    I have been looking for years for a recipe that mimicked the pancakes at my favorite restaurant. They use a secret family recipe too. These are very very close in flavor and identical in texture. They have that great chewy mouth feel and were super easy to make. I did not thin the batter at all and found it thickened up nicely by letting it sit for a few minutes before folding in the egg whites. This will be the only recipe I make from now on. Don't think you need to go crazy beating the egg whites. I did it by hand in about thirty seconds with very soft peaks. The bubbles in the whites should still appear somewhat translucent not fully white. 3/4 cup of batter made a nice 8" cake
  3. pinkalicious
    to much baking powder


<p>I've been cooking since I was 7 &amp; my first dish was pancakes. Growing up I have had to learn how to put lots of random things together to form a main course. <br />I love experimenting and will pretty much try anything. <br /> <br />I went to culinary school for 2 years during highschool and currently use the knowledge to make quality meals for myself and friends. I love to make soups from scratch and asian sauces over a vegetable and rice, simple but amazing! <br /> <br />One of my pet peeves is people that salt food before they even taste it. At least try it first! No faith these days, seriously.</p>
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