Pancakes

Fluffy Pancakes

Makes 4-6 thick pancakes

2 cups AP flour

2 Tbls Baking powder

2 cups warm milk

6 Tbls Melted Butter

3 ea egg yolks

4 ea Egg whites

2 tsp Vanilla extract

Mix the Flour and the baking powder.

Mix the milk, butter, and yolks, and the vanilla extract ( make sure the milk is not too hot, or the egg yolks will coagulate

Mix the two.

Whip the egg whites to a stiff peak and fold with the milk and butter mix in a separate bowl.

In an 8-9” skillet, add 1 tsp butter and 1.5 cup batter, keeping the skillet on low heat. Once the batter has stagnated( it doesn’t move when moving the skillet back and forth), flip the pancake for 1 minute, and enjoy it with fresh berries, whipped cream, and maple syrup.

NOTE: there is no sugar in the batter itself! However, you can add 1-2 Tbls to the egg whites if you feel needed

Freja’s Buttermilk Pancakes

Freja Loves these pancakes on a lazy Sunday morning!

2 cups all-purpose flour

3 Tbls sugar

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/4 tsp salt

2 1/2 cup buttermilk

2 ea large eggs

Mix all the dry ingredients, pour the buttermilk, and crack the eggs into the flour mix. Whisk until almost no lumps remain. Let the batter sit for 5 minutes so the flour can relax and the lumps will smooth out.

On medium-low heat, using a large nonstick pan or a well-seasoned cast-iron pan, add 1/2 Tbls butter; once melted, pour 1/3 cup of batter into the pan and let the batter float out to a natural stop. Do not overcrowd the pan or if using a skillet.

TIP: If you are making the total size of the recipe and want to keep the pancakes hot until all is finished, keep them in a 300 F oven on a sheet pan with either a wire rack or parchment paper.

Feature 3

Aliquam bibendum, turpis eu mattis iaculis, ex lorem mollis sem, ut sollicitudin risus orci quis tellus. Mauris id fermentum nulla.