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Family Secret Pancakes

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Ingredients

Adjust Servings:
2 cups sifted flour
1/4 cup powdered sugar
4 tablespoons baking powder
1 teaspoon salt
1 pinch cinnamon
1 pinch nutmeg
2 cups milk
1 tablespoon vanilla
2 egg yolks
milk, for thinning

Nutritional information

384.6
Calories
64 g
Calories From Fat
7.2 g
Total Fat
3.6 g
Saturated Fat
100.1 mg
Cholesterol
1763.2 mg
Sodium
65 g
Carbs
1.7 g
Dietary Fiber
8.1 g
Sugars
13.5 g
Protein
234g
Serving Size

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Family Secret Pancakes

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    Cuisine:

    I have been looking for years for a recipe that mimicked the pancakes at my favorite restaurant. They use a secret family recipe too. These are very very close in flavor and identical in texture. They have that great chewy mouth feel and were super easy to make. I did not thin the batter at all and found it thickened up nicely by letting it sit for a few minutes before folding in the egg whites. This will be the only recipe I make from now on. Don't think you need to go crazy beating the egg whites. I did it by hand in about thirty seconds with very soft peaks. The bubbles in the whites should still appear somewhat translucent not fully white. 3/4 cup of batter made a nice 8" cake

    • 28 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Family Secret Pancakes!,This is the first recipe I was taught as a child. Not so much a huge secret as it is a lost way of preparation.The extra prep in this recipe involves the egg that few recipes call for. The effect is an amazingly light, pure pancake that doesn’t weigh you down, and could be compared to a crepe in density, but not in actual form!! My favorite way to prepare these is with a stack of 3 pancakes..the first with a small bit of butter…then a generous amount of JIF Peanut Butter! The second pancake has syrup only, ending with a peanut butter-syrup layer on top. Sprinkle with a bit of powdered sugar, and devour!,I have been looking for years for a recipe that mimicked the pancakes at my favorite restaurant. They use a secret family recipe too. These are very very close in flavor and identical in texture. They have that great chewy mouth feel and were super easy to make. I did not thin the batter at all and found it thickened up nicely by letting it sit for a few minutes before folding in the egg whites. This will be the only recipe I make from now on. Don’t think you need to go crazy beating the egg whites. I did it by hand in about thirty seconds with very soft peaks. The bubbles in the whites should still appear somewhat translucent not fully white. 3/4 cup of batter made a nice 8″ cake,to much baking powder


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    Steps

    1
    Done

    Sift Dry Ingredients Together in a Large Mixing Bowl, Set Aside.

    2
    Done

    Crack and Separate 2 Eggs, Reserve Egg White and Yolk in Separate Bowls.

    3
    Done

    Add 2c Milk and the Vanilla to the Reserved Egg Yolks. Whisk Briefly to Combine. Add Mixture to Dry Ingredients Until Batter-Like and Well-Mixed.

    4
    Done

    Add Milk For Thinning Until Desired Consistency For Pancake Density Is Achieved.

    5
    Done

    Whisk Egg-Whites at High Speed Until They Form Soft Peaks. Fold This Gently Into Batter, Taking Care not to Over-Mix. There Will Be Lumps! This Is the Secret to the Fluffiness of the Pancake.

    6
    Done

    Heat a Frying Pan on Medium-Low. Spray With Non-Stick of Choice or Melt Small Tab of Butter to Prevent Sticking. Ladel Out Desired Amount, Less For Smaller Cakes. Cook Approximately 2+ Minutes, or Until Bubbles Form and Pop in the Centre. Flip, and Cook an Additional Minute, or Until Golden.

    7
    Done

    Serve With Butter and Syrup. or Butter and Peanut Butter and Syrup -- or Strawberries and Whipcream -- or Add Chocolate Chips and Go Crazy With Whatever Else!

    Avatar Of Jessa Villarreal

    Jessa Villarreal

    Taco titan serving up authentic and mouthwatering Mexican street food.

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