For all the food I take extra care and time to make from scratch, I find it hard to believe that until very recently, I was a lazy pancake person. The occasional German pancake made from scratch and many a Bisquick special (with blueberries thrown in for a homemade feel) are what come out of my kitchen when pancakes are on the menu.
This all changed last weekend. I was flipping through Marcus Wareing’s How to Make The Perfect… cookbook and stumbled upon a recipe for pancakes. Not just any pancakes; these are, “this guy is taking the time to whip egg whites to soft peaks and fold them into his batter” pancakes. I was immediately shamed. I looked in the fridge and was relieved to find that I had enough eggs to rectify what was clearly years and years of pancake laziness.
I can officially say that I am pancake reformed. These were the lightest and most delicious pancakes I have ever had. When I say light I don’t mean not rich, I mean that the air that’s incorporated during the whipping of the egg whites imparts a delicate lightness to these beauties. As a result, they fall slightly when you remove them from the pan, but the flavor is still amazing. If you are a lazy pancake person like I was, you have try these, even just once.
Adapted from How to Make the Perfect…
(recipe cut in half to serve two)
1/2 + 1/3 all purpose flour
1 1/4 t baking powder
1/4 t salt
1/4 t cinnamon
2 T sugar
2 eggs, separated
1 cup milk
3 T butter, melted + more for cooking the pancakes
1 egg white
Sift first four ingredients together into a bowl and stir in the sugar. In a separate bowl, whisk the egg yolks and stir in the milk, followed by the melted butter. Make a well in the dry ingredients and stir in the egg mixture to make a smooth batter. Whisk the three egg whites to soft peaks and fold them into the batter. Heat some butter in a nonstick pan and cook the pancakes over medium heat. Enjoy immediately as the pancakes will fall slightly as they come out of the pan.
And the perfect pancake mix-in: