I say these are amazing EVERYday pancakes, because unlike some fancier recipes, you will have all these ingredients in your kitchen on any given morning (or evening, I am a HUGE fan of breakfast for dinner). There is no buttermilk, no ricotta, no citrus – simply flour, milk, butter, eggs, sugar, baking soda – and yet, with a little TLC they are fantastic.
The thing I like so much about them is that they are fluffy & soft inside and just the slightest bit crisp on the outside – all of this achieved by quickly whisking up the eggs whites. If you’ve been reading for a while, you’ll know I’m committed to never making a cake again without whipped egg whites, so I decided to employe the same technique here. However, instead of bringing the egg white to a stiff peak (an accident because I thought “oh, it can’t be that hard to whip them stiff by hand”. It is.) you whip them to a soft peak but with a load of sugar that when combined with the hot buttered skillet yields the bit of crisp.
Don’t ruin these with a ton of syrup – I’ve decided that is the main factor changing my mind about pancakes. I don’t like them soggy, so I lightly drizzle with REAL maple syrup and it’s just perfect.
Amazing Everyday Pancakes*
- 1 cup flour
- 2 tbsp sugar, separated
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 2 tbsp unsalted butter, melted
- 1 large egg, separated
Mix dry flour, baking soda, salt and 1.5 tbsp of sugar in one bowl. Combine Milk, butter and egg yolk in another bowl. In a 3rd bowl whisk the egg white until foamy, add remaining sugar, and continue to whisk until shiny and soft peaks form. Pour liquids into dry ingredients and mix just until combined. Fold in egg whites. Heat pan (ideally cast iron skillet) over medium heat. Butter liberally when hot and make the cakes to a size of your liking. Cook on one side until bubbles form on top and bottoms are brown, flip and cook until other side is light brown.
* ingredient recipe from here, directions are my own