Pancake Recipe
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (11)
- 2 cups all-purpose flour
- 2 cups whole milk
- 4 tbsp maple syrup
- 2 1/2 tbsp unsalted butter divided
- 2 tbsp sugar
- 2 medium eggs egg whites and yolks separated
- 1/4 tsp salt
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 6 oz blueberries
- 2 oz strawberries stems removed, quartered
INSTRUCTIONS
Prep:
In a large bowl, sift together 2 cups flour, 1/4 tsp salt, 3/4 tsp baking powder, and 3/4 tsp baking soda. Set aside.
In another bowl, combine 2 cups whole milk, 2 tbsp sugar, 2 egg yolks, and 2 tbsp melted butter. Whisk until the sugar is dissolved.
Cook:
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 2 oz strawberries, 6 oz blueberries, and a drizzle of 4 tbsp maple syrup.
