it. Then I try another -- but I have finally found the perfect combination of ingredients and tweaking. These pancakes turn out fluffy and tasty every time. It is not worth my time or calories to make any other pancakes -- this pancake recipe has been perfected. I hope you try them and you enjoy them as much as my family and I do.
I think there are a few key steps that make this recipe. First it is important to warm the milk slightly. The milk shouldn't be hot, but it cannot be cold from the refrigerator. If it is cold, when the milk and the melted butter touch each other, the butter will start to reform and form crystals. When the milk is slightly warm, the wet mixture remains smooth and silky. The next key to this recipe is the egg white. You really have to beat them until they form beautiful peaks. If you are saying, "I have never beaten egg whites right -- I don't know how to." You are not giving yourself a chance. You just have never beaten egg white long enough. Trust me -- I used to feel this way about egg whites --- UNTIL -- I did it long enough. You will know when you have beaten them long enough, because once you create those beautiful stiff peaks, you will never forget how to do it. The last key is the mixing -- don't over mix the wet and the dry ingredients. And ever so gently mix the egg whites into the batter. You must maintain the fluffy aspect of the egg whites. This is why the pancakes are so fluffy. These little steps make all the difference. You will never make pancakes from a mix again.
Make it homemade; you are worth it.
Soft and Fluffy Pancakes
* 1 cup flour
* 1/8 teaspoon salt
* 1 and 1/2 teaspoons baking powder
* 2 egg yolks
* 3/4 cups skim milk, more or less (warm 30 seconds in micro)
* 4 tablespoons butter, melted
* 2 egg whites
* 1 tablespoon sugar
* 1 teaspoon or a bit more vanilla
Directions: Place first three dry ingredients in a bowl (flour, salt,baking powder)mix together. In another bowl, mix the yolks, milk(with the chill taken off it), melted butter, and vanilla together until smooth. Next, make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. DON'T OVER MIX. Beat the egg whites until light and fluffy. Add the sugar toward the end of the beating process. Fold the egg whites gently into the batter with a spatula. Pour onto a buttered grill, cook your pancakes, and enjoy.
|Slowly incorporate egg whites into the batter.|
|Here are the pancakes moments before my family ate them for breakfast.|