This is a family recipe that my grandmothers and mom have been making me for years. Now that I'm an adult (and live in a different city) I make these for myself and my fiance. One day, while making them, I decided to separate the yolks from the whites, and I never looked back. The new pancakes is even more delicate than its previous version and its mild sweetness makes it good enough to eat on its own. Though I've been known to make a brown butter/maple syrup concoctions out of them. —sassyradish
- Serves 4 to 6
large eggs, at room temperature, separated
1 1/2 cups
vegetable or olive oil
Maple syrup, butter, and jam for serving
- 1. In a medium bowl, mix the egg yolks and oil until well combined.
- 2. In a separate medium bowl, whisk together the flour, sugar, salt, and baking soda Add the buttermilk mixture and mix until combined.
- 3. Using a mixer, beat the egg white until stiff peaks form. Add about 1/3 of the egg whites into the pancake batter and stir to lighten it. Fold the rest of the egg whites into the pancake batter until combined.
- 4. Warm oil on a non-stick large pan or a griddle over medium heat. Drop about 2 tablespoons of batter to form a circular pancake (you should be able to form about 4 or 5 on the pan and more on the griddle). Cook each pancake about 3 minutes per side. Gently flip over using an offset spatula (much easier than a regular pancake spatula). Serve with salmon roe and caviar, or for sweet pancake meal, sour cream and jam.