A good, old-fashioned pancake recipe should be simple with only a handful of ingredients.The key to a light and fluffy pancake doesn’t depend on the ingredients, but lies within the cooking techniques. So, let’s master the skills needed to make delectable pancakes.
Course: Breakfast, Main Course
Keyword: Homemade Pancake Recipe, How to make Pancake Recipe, Pancake Recipe
Author: Luna Regina
2medium eggsegg whites and yolks separated
2 1/2tbspunsalted buttermelted, divided
2ozstrawberriesstems removed, quartered
In a large bowl, sift together flour, salt, baking powder, and baking soda. Set aside.
In another bowl, combine whole milk, sugar, 2 egg yolks, and 2 tbsp melted butter. Whisk until the sugar is dissolved.
Add the milk mixture to the flour. Mix with a spatula until just combined (there should be lumps of flour left.) Set aside.
In a deep, clean bowl, add 2 egg whites and start beating on low speed for 3 minutes with a hand mixer, then increase to high speed and continue for another 2 minutes. The egg whites should reach the soft peak stage.
Add the egg whites to the batter. Gently fold the egg whites into the batter until fully combined. There should be no visible streaks of egg whites.
Heat a nonstick griddle or frying pan over medium heat. Using the remaining 1/2 tbsp melted butter, brush a thin layer of butter onto the pan. With a ladle or measuring cup, scoop the pancake batter and pour it into the center of the frying pan (you should hear a gentle sizzle). Cook for 2 to 3 minutes on each side. Repeat with the remaining batter (we used a 1/3 measuring cup and made 12 pancakes in total.)
To serve: place a stack of 3 pancakes on a warm plate, garnish with strawberries, blueberries, and a drizzle of maple syrup.
Check if your egg whites have reached the soft peak stage by lifting the whisk out of the eggs. You should see a peak is formed and flopping over to one side, barely holding its shape.