Let’s cut to the chase…I have two things to tell you.
First, according to my family, I suck at making pancakes (full disclosure though…I don’t think my pancakes are that bad and I’ve been trying, for years, to figure out what my family doesn’t like about my pancakes). I’ve made a bunch of different kind of pancakes over the years, but trying to make a family of five happy is virtually impossible.
I love different kinds of pancakes – oatmeal or buckwheat or chocolate or cinnamon bun – better that just plain ol’ pancakes.
Apparently, I’m the only one under my roof who thinks so.
So, now we make plain ol’ pancakes.
But, some people like them really fluffy, some people like them moderately fluffy, some people like them flat and large (like crepes), some people like them with nuts, some people like them with fruit preserves….
I mean, come on, right? How is one cook supposed to manage all of that in one meal?
Well, about a month ago, my beautiful friend Julie from “across the pond” (who, to be totally honest here, I love like a sister but I’ve actually never met!) put out this gorgeous book, The Soulful Baker.
If you don’t know Julie, you really need to check out her Instagram here. She is the loveliest lady and spends a great deal of time taking care of her mom who was diagnosed with dementia and is a huge supporter of charities that raise money to find a cure. She is also the world’s most amazing pie baker (yup, I just crowned her that!!) so you really need to take a peek at her stuff…it’s unreal!!
I wanted to make something from her book but, because I was knee-deep in testing recipes for my own cookbook, I didn’t have that much time. However, one Sunday morning, while I was flipping through her book, I spotted these beautiful pancakes! I quickly read through them and thought, “I am going to make these for Sunday breakfast”.
Wellllllll, can I tell you….
They were a hit!! My family (all five of us) deemed these the best pancakes ever! The fact that the egg whites are whipped and folded into the batter before they are cooked is brilliant.
I added some chocolate chips and they were awesome!!!
I guess, now you’re wondering what the second thing I have to tell you is?
The second thing I wanted to tell you is I have only ever posted someone else’s recipe once on my blog until today (the first one was for this Pane di Pasqua, when Suzanne from the Pretty Feed told me about her grandmother’s story and this nostalgic bread…I had to write about it!). But, these pancakes are just so simple and so epic, I thought “why mess with a good thing”?
Plus, Julie is awesome and I wanted you all to know that!
So, now that you have the goods on this perfect Sunday morning meal, you need to get your butt into the kitchen and whip up a batch.
And if you need someone to test these babies out, I’ll bring the coffee!!
Fluffy No-Fail Pancakes
The egg whites in these pancakes make them light as air!
- 3 tbsp unsalted butter
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 2 tbsp granulated sugar
- pinch salt
- 2 eggs
- 1 1/4 cups milk
- oil or butter for frying
- 1/2 cup chocolate chips, optional
- maple syrup and berries for serving
Melt the butter in a small pan and set aside
Sift the flour and baking powder twice (to make sure it's evenly incorporated) into a large bowl. Add the sugar and salt, stir again and make a well in the centre.
Separate the eggs and place the whites in a mixing bowl; beat until they form soft peaks. While the egg whites are beating, mix egg yolks and milk together and pour into the well of the dry mixture. Gradually whisk in the flour until it is all combined and lump-free. Add in the melted butter and stir again.
Gently fold 1/3 of the whites into the pancake batter to lighten the mix; now incorporate the rest of the egg whites by gently folding them in, making sure to not deflate the mixture.
Heat a non-stick frying pan over medium heat, adding a little oil or butter and leave to melt. Spoon two tablespoons of batter per pancake and spread it out a little. If you are using chocolate chips, you can scatter a few on the tops here. Cook for about 1 minute or when small bubbles start to appear on the top. Flip over and cook on the other side for another minute. Place cooked pancakes on paper towel and continue until all of the batter has been used up (keep the cooked pancakes warm as you make the rest).
Stack a few pancakes on a plate, top with berries is using and finish by drizzling over a glug of real maple syrup!