I found the most wonderful pancake recipe on TheKitchn.com -- the eggs are separated, but the whites just stirred into the batter - -not whipped first. Besides being much easier on a Sunday morning, the flavor is terrific (tweaked with vanilla) and the pancakes truly are lofty. The difficulty is getting the centers cooked through. I thoroughly heated my AllClad griddle, cooked them on a relatively low setting until they were a true golden brown on each side and popped them in a 200 degree oven to finish. Still doughy. (This is why I like making waffles better, but The Friend loves these...even when they're doughy.) Anyway -- turn the heat down and cook them longer???
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