For the past few years I have exclusively been making buttermilk pancakes or waffles, or sourcream pancakes or waffles… or buttermilk whole wheat or oatmeal or- …you get the point. Anything but plain old pancakes with regular milk and no extra ingredients. Until the other day, when, as I was flipping through my recipes, my long-forgotten original pancake recipe caught my eye. I decided to try them out again for old times sake.
WOW. I definitely should not have snubbed these delicious ‘plain’ pancakes. Seriously, they were amazing. The perfect sweetness and texture, and so light! And not a hint of greasiness that other buttery pancakes or waffles can acquire. I also liked how, when they were fresh off the griddle, they had a sweet crust on the outside with a soft, fluffy inside. My usually even-keel husband pronounced them the best pancakes ever, and his new all time favorite. Needless to say, we’re hooked, and we’ve been eating these for breakfast a lot lately. :)
This is the simple, classic Pancake in all its original glory. Enjoy!
submitted by Erin – thesisterscafe.com
2 eggs, separated
2 c. milk
½ c. oil
2 c. flour
1 Tb baking powder
1 tsp salt
1 Tb sugar
Beat egg whites until stiff; set aside. Combine yolks, milk and oil. Stir together flour, baking powder, salt and sugar and add to yolk and milk mixture; mix well. Fold in the egg whites gently with a spoon so you can still see streaks of the whites in the batter. Scoop onto hot griddle (around 275° works well for me) using a large soup spoon. (Each pancake should only be a few tablespoons of batter.) Flip when bubbles pop on the top, or when pancake is golden underneath.