These pancakes from Tasty are perfectly ridiculous…but so much fun! The recipe makes 6 to 8 pancakes, you need the proper skillets (in my case, 2 (or more!), 6-inch, non-stick), and you need some patience (10 to 15 minutes per pancake). The good news is, one batch is more than enough. I show a stack of 2, but the girls both barely made it through 1 pancake each – enjoy!
2 c. flour AND 2 T. baking powder
2 c. milk, warm to the touch
85 g butter, melted
3 eggs (whites and yolks separated)
more butter and a lot of maple syrup for serving
In a large bowl, whisk together the flour and baking powder, and in a separate medium bowl, whisk together the milk, melted butter and eggs yolks. In yet another (third) bowl, beat the egg whites until soft peaks form.
Stir the wet into the dry and then fold in the whites. Heat up 1 (or 2 or more), 6-inch non-stick skillets over medium-low heat and add a titch of oil. Pour in about 1 cup of batter – this is the tricky bit – these will rise significantly, but you don’t want them touching the lid. Cover (any lid should work!), turn the heat to low, and leave to cook for about 10 minutes before lifting the lid(s) to check on them. There is no flipping with these. If you’ve kept the heat nice and low then the pancakes will cook through given enough time – they could take up to 20 minutes depending on how low and slow you manage to keep them.
The pancakes are done when the top is no longer wet and a toothpick comes out of the center clean. When you flip them out, they should be a beautiful even brown. This recipe makes 6 to 8 pancakes, so keep them warm in a low oven while you cook the rest.