As the weather turns cooler and in some parts of the country….today, is a whole lot cooler than it has been for some time…I think of comfort food!
I’m sorry…please forgive my mischievousness! 😉
I really do feel for all who are in inclement weather.
Really I do! 🙂
Actually, this morning the Captain and I awoke (about 6:oo a.m.) to dreary looking weather!
The skies were overcast and gray-ish, and I commented to the Captain that if one looked over the palm trees and just looked at the skies…one could think it might snow at any minute.
I am sure you know the type of overcast sky I am talking about as it was a common sky back in Kansas and Missouri.
But before the clearing of the Florida skies…I decided it was a perfect time to make pancakes…perfect pancakes to be exact.
By perfect, I mean with beaten egg whites, which make the pancakes so light and fluffy.
It just seemed that kind of day. 🙂
It is easy to separate egg yolks from egg whites…you can use the half shells for the holder for the yolks as the whites drip down into a bowl.
Or you can use your fingers to hold the yolk and let the whites drip between your fingers.
Or you can use this little tool which works just as well….and is less messy.
Below is the printable recipe and believe me when I say it is well worth the few extra minutes it takes to whip up the egg whites.
The egg whites should be forming peaks as this pic shows, your mixer does all the work… unless you want to whisk by hand.
Slather with butter and of course pure maple syrup…we have had this discussion before! 🙂 See Moonlight in Vermont…And Maple Syrup
Enjoy Perfect Pancakes any time of the day!
Do you like breakfast meals for lunch and dinner?
- 1 3/4 cups all-purpose flour
- 3 1/2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 1 1/2 cups buttermilk
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- 2 tablespoons vegetable oil
- 3 large egg whites,well beaten to form stiff peaks
- Pure maple syrup
- Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
- In a small bowl, whisk together buttermilk, 2 eggs, vanilla, melted butter, and vegetable oil.
- Still using a whisk...add the buttermilk mixture into the flour mixture and whisk until just moistened (a few small lumps are okay).
- Separate the egg yolks from the egg whites and beat until the whites form stiff peaks when lifting with a spoon.
- Gently fold the 3 egg whites into the batter.
- Heat a griddle or cast iron skillet over medium heat, adding a bit of butter and oil mixed to coat. For each pancake, ladle 1/3 cup batter about 2 inches apart. Cook until bubbles form and pancakes are slightly dry around edges, about 3 minutes.
- Flip the pancake over and cook until golden brown, about 3 minutes more.
- Pancakes can be kept warm in an oven with temp at 200 degrees.
- Serve with butter and pure maple syrup, dusting with powdered sugar if desired.
- All ingredients should be at room temperature and be sure not to over mix...your pancakes will not be fluffy and they will be more dense.
- I use a cast iron griddle but certainly electric griddles or non-stick skillets can be used.
Pancakes are perfect any time. I’ve never managed to make the American style ones that are fluffy enough, so stuck with the Crepes. Used to be my party dessert, crepe suzettes, with oranges and Cointreau… But I am converted to your fluffy ones, crispy bacon and maple syrup.. but not too often or my waistline will suffer. This recipe will come in handy.
It is a great recipe Ross and your choices of bacon and maple syrup are perfect accompaniments! I have made crepes but would love to see a new recipe or two…so if you would like to share, please do.