With this fool-proof pancake recipe, you will be saying, “bye-bye aunty; hello Hannah”
I actually found this great recipe of of Epicurious’ website about a year ago. It is called, “Hannah’s Pancakes.” It is a simple recipe for great pancakes.
One thing I have learned from pancake making is that if you make large pancakes, you come out with a mess. Really. Sometimes a larger pancake will not cook all the way through, and it’s just a mess. If you keep your skillet over medium heat, you should be fine. Also, for those of you who flip your pancakes constantly, DON’T! Flipping your pancake a lot can screw it up. Just flip it once. ONCE!
Okay, I think you get my point with the tips… So, here’s the recipe.
2 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups whole milk
4 large eggs, separated
2 tablespoons (1/4 stick) or more unsalted butter, melted
2 tablespoons sugar
Additional melted butter
Pure maple syrup (if you don’t have pure, it’s fine…)
Whisk flour, baking powder, and salt in large bowl to blend. Whisk milk and egg yolks in medium bowl to blend. Whisk milk mixture into dry ingredients. Add 2 tablespoons melted butter and whisk until batter is smooth.
Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Heat nonstick griddle or large nonstick skillet over medium heat. Brush generously with additional melted butter. For each pancake, fill 1/4 cup measuring cup half full and drop batter onto griddle. Cook pancakes until bottoms are brown, about 3 minutes. Using spatula, turn pancakes over and cook until bottoms are brown and pancakes are cooked through, about 2 minutes. Transfer to plates. Serve warm with syrup.