Family Secret Pancakes!
photo by AZPARZYCH
- Ready In:
12 Medium Pancakes
- 2 cups sifted flour
- 1⁄4 cup powdered sugar
- 4 tablespoons baking powder
- 1 teaspoon salt
- 1 pinch cinnamon
- 1 pinch nutmeg
- 2 cups milk
- 1 tablespoon vanilla
- 2 egg yolks
- milk, for thinning
- 2 egg whites
- 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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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
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<p>I've been cooking since I was 7 & 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>