Best, Fast, Easy- Pancakes

History

Thoughts

Ingredients

  • 4 c flour

  • 3 Tb sugar

  • 2 tsp baking soda 

  • 1 Tbs baking powder

  • 1 tsp salt

  • ½ Tsp cinnamon

  • 4 eggs, separated

  • 3.5  cups milk or oat milk, room temperature

  • 1/2 cup butter or coconut oil, melted plus more for cooking

  • 1 tbs Lemon

  • 1 tsp Vanilla


Instructions

  1. In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon and salt.

  2. Whisk egg whites to stiff peaks.  ( I use the sand mixer with a whisk attachment)

  3. Whisk together yolks, milk , coconut oil, lemon and vanilla.

  4. Slowly and gently fold wet ingredients into dry ingredients until combined.  A few lumps are fine but don’t stir too much.  This will make for tough pancakes

  5. Gently fold in whisked egg whites.  Gently combine but, again don’t over work it.  Bits of white are ok. 

  6. Allow to rest for 15 minutes

  7. Heat 2 tbs butter or coconut oil in a large cast iron skillet over medium.

  8. Add ½ -¾ cups of batter to the pan. 

  9. After it has begun to cook you can add on.  I like banana, blue berries or chocolate chips.  

  10. Cook until the edges are beginning to brown and the batter in the middle is bubbling, then flip.

  11. Cook until golden brown.

  12. You may need to adjust heat if the oil starts smoking or it it taking more than a few minutes a side.  You will need to at more oil throughout the process and you may need to wipe away over browned butter with a paper towel.  The pan is hot, don’t burn yourself.