gardening. cooking. everyday echols family spectacles.
Confession – most pancakes just don’t do it for me. They’re dry, flavorless, and a downright boring waste of carb calories… in my personal humble opinion :P
In my search for a better pancake, I came across these! I love that the emphasis is on the EGGS and not the flour. Makes all the difference in the world!
I made these for my guys for Valentine’s Day morning breakfast and got creative with some cookie cutters to festive-them-up, but they taste just as good without hearts so no pressure :)
1 cup milk
4 eggs, separated
1 cup flour
2 tbsp sugar
1 1/2 tsp baking powder
1 tsp vanilla
butter for pan
2) In medium bowl, beat together egg yolks and milk. Add flour, salt, sugar, and baking powder to milk/egg mixture and mix well.
3) Beat egg whites until foamy and stiff but not dry.
4) Add whites and vanilla to batter and gently mix until blended but whites still semi-distinct.
5) Melt butter in skillet and spoon batter as desired on to skillet. Cook until bottom is browned and uncooked top of pancake starts to bubble (careful not to overcook or they will be dry). Flip pancake to cook other side. Serve immediately as these are INDESCRIBABLY better fresh :)
I once heard it said that the quality of a pancake is determined by one simple question – “Does it need syrup?” I can honestly say that unless I’m feeling super lazy, these pancakes are served syrup-free (buttermilk syrup being a noteworthy exception since it is AWESOME on these!)…
– buttermilk syrup
– cottage cheese or ricotta with fresh seasonal or frozen berries
– bananas baked right in to the top with peanut butter
– butter and jam