Neil's Pancakes
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
20 pancakes
ingredients
- 4 cups all-purpose flour
- 1 tablespoon baking powder, plus
- 1 teaspoon baking powder
- 3⁄4 cup sugar
- 1 teaspoon salt
- 6 large eggs, separated
- 3 cups whole milk
- 3⁄4 cup unsalted butter, melted plus
- 2 teaspoons unsalted butter, unmelted for the griddle
- 1 teaspoon vanilla extract
- 2 1⁄2 cups blueberries (or sliced bananas)
- 1 cup chopped walnuts
- 1⁄2 cup powdered sugar, for dusting (or cinnamon sugar)
directions
- Measure and sift all the dry ingredients into a large (preferably stainless steel) mixing bowl: flour, baking powder, sugar, salt.
- In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined.
- Whisk the wet mixture into the dry mixture (should be slightly lumpy, yet combined to form a batter).
- Whip the egg whites in a medium mixing bowl until they reach medium peaks (soft in the middle); don't overwhip the egg whites.
- Gently mix half of the whipped whites into the batter with a large rubber spatula.
- Then gently fold the remaining half into the batter.
- This batter should be slightly lumpy and have large parts of egg whites not fully incorporated.
- Heat a griddle to 350-375°; grease the hot griddle with 2 teaspoons butter.
- Drop approximately 1/4 cup pancake batter on the griddle and cook to set.
- Add 1 tablespoon blueberries or sliced bananas and 1 teaspoon walnuts before turning the pancakes (never add the fruit to the mix; always add the fruit to the pancakes once they are on the griddle).
- When you see bubbles start to form on top, lift the pancake halfway up to see if it is golden brown and crispy on the edges; if ready, flip the pancake.
- When the pancake is golden brown on both sides, remove with a spatula.
- Repeat with the remaining batter and filling, cooking several pancakes at a time.
- Garnish with powdered sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut.
- Can serve with warm maple butter or syrup.
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