I am not impressed with recipe titles that include words such as “ultimate” or “absolute best”, they never seem to live up to their names. Having said that, these pancakes almost moved me to name them “The Ultimate Super Absolute Best Pancakes in the Entire Universe of All Time”. They are that good.
I was first attracted to this recipe because it called for the egg whites to be whipped, which was novel and seemed like a promising way to ensure very fluffy pancakes. I finally made these pancakes for my father last weekend, who declared them to be the best pancakes he’d ever had; when I tasted one, myself, I had to agree. These are pancakes the way pancakes were meant to be.
Slightly adapted from Martha Stewart’s “Neil’s Pancakes” recipe
Yields about 8 pancakes
2 cups all-purpose flour
2 tsp baking powder
3/8 cup sugar
1 pinch salt
3/2 cup whole milk
6 tbs unsalted butter (melted)
1 tsp vanilla extract (or rum)
2 egg yolks
3 egg whites (room temperature)
1/4 cup lemon zest (optional)
In a large bowl, sift your flour, baking powder, sugar, and salt.
In a medium bowl, whisk together your milk, melted butter, vanilla/rum, and yolks until well combined.
Then, whisk your yolk mixture into your dry ingredients until just combined (it’ll be a little lumpy)
In a small bowl, use a hand mixer to beat your egg whites into stiff peaks. Carefully fold your egg whites into the batter until fully incorporated (some small clumps of egg whites are fine)
Butter your frying pan and heat it over a medium flame. Use a ladle to drop batter onto it, and check it occasionally by using a spatula to carefully lift part of the pancake to check if the bottom is golden-brown. Once done, flip the pancake and fry the other side to match.
Top with fresh berries, syrup, bananas, sugar, or anything else. These will go great with anything (they’re unbelievably good plain, too)
These pancakes are scrumptious, fluffy, heavenly, delicious, delectable, and absolutely perfect. They’re gorgeous, puffy little golden cakes. They’re amazingly airy and tender with a rich, full taste. They come off the skillet looking like professional, magazine-cover pancakes and they taste even better. So many recipes guarantee delicious, fluffy pancakes, but these are in a different league altogether. If you like truly fluffy, full-flavored, classic pancakes, then these cannot, will not disappoint. As my father said, “these are the pancakes other pancakes dream of becoming”.
I was home this past weekend and had a request for more pancakes, so I decided to try something new. This recipe is adapted from King Arthur Flour’s recipe, but I added a little twist to it. Instead of plain pancakes, I decided to go with lemon and I added in some cognac for a little extra something.
These pancakes are light and springlike, perfect for a summer breakfast outside on a sunny day. They’re even better garnished with a little lemon zest and a light touch of maple syrup.
SWEET LEMON PANCAKES:
2 large eggs
1 1/4 cups milk
3 tablespoons melted butter (or vegetable oil, but that makes for a drier pancake)
zest of one large lemon
2 teaspoons of brandy
1 1/2 cups all-purpose flower
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
In a medium bowl, beat your eggs and milk until they become light and foamy (about 3 minutes at high speed of an electric mixer, though I did this step by hand with a whisk)
Stir in the melted butter (or vegetable oil), then the brandy and lemon zest
In a separate, small bowl, whisk the salt, baking powder, flour, and sugar together
Mix your dry mixture into your wet batter, stirring until just incorporated (some small lumps are ok). Now let your batter stand and thicken for about 15 minutes (it’s ok to skip this step, I did and they turned out fine)
Heat a skillet over medium heat and brush a light coating of vegetable oil or butter over it. You’ll know it’s hot enough when a drop of water sizzles and evaporates immediately.
Using a small ladle (or measure 1/4 cupfuls of batter) drop batter into the center of your pan. I usually spread mine out a bit so that they’re a little thinner. Bubbles will form and break, but the best way to check is to simply lift the pancake a bit with a spatula and when the bottom is golden-brown, flip it.
For an extra lemony taste, grate some more zest on top of each pancake. Serve with your favorite topping (I recommend just a touch of maple syrup)
Only flip the pancake once
Using a feather pastry brush or paper, brush your skillet with a light coat of vegetable oil/butter to ensure crispy (rather than soggy) pancakes
To keep your pancakes warm, preheat the oven to 200°F and place each pancake on a baking sheet inside when you take it off the skillet. Open the oven door every now and then to keep the oven cooler and prevent your pancakes from drying out.
These pancakes were to die for. The recipe yields light, sweet, summery pancakes. The lemon zest gives them a fresh and irresistible taste, while the brandy plays in rich undertones. The batter is simple, non-fussy, and delicious all by itself. The pancakes fry up a nice gentle crisp on the edges, with a sweet, fluffy, and tender middle. They’re fantastic with a little maple syrup, but absolutely divine just by themselves as well. These pancakes are the perfect spring breakfast, served outside on a weathered wood table with white linen napkins, all lit up by morning sunshine. I know what I’ll be eating all summer long.