Holy breakfast, Batman!
I love me some breakfast. I can eat waffles at seven at night, sometimes I like oatmeal for lunch, and I can have a parfait any ol’ time. And then, of course, there’s pancakes. Beautiful, fluffy pancakes. I love them. So how can it be that I’ve never had a pancake post before? Shock!
Let’s slap on our cowboy boots and rectify that problem right now. (Not sure why I picked cowboy boots. They just seem like shoes you wear when you want to get things done.). 😉
I’ve been making a ton of pancakes lately. And when I say a ton, I should probably put ten “o’s” in there, because I’m not kidding. Are you ever in the mood for a certain meal, have it, and think “That was great. Now let’s just eat that again for supper every night this week.” That definitely happens with me. I’ll make pizza, love it, and then think “But next time I’ll…” 🙂 Then two days later I’m making pizza again. I went through a quiche phase like that too.
Anyway, I’ve been in the mood for pancakes lately any which way you could possibly have them. But one thing has always remained constant: this base recipe. It makes perfect pancakes. They are really old timey diner style pancakes. Nice and fluffy. The fluffy factor comes from the egg whites. You beat them separately, then fold them into the main batter. That seems to be in fashion lately, but people know what they’re talking about cuz dang if that isn’t a satisfying pancake.
I found this base recipe in the Clinton St. Baking Company Cookbook. Check this book out if you love all things breakfast and brunch. You will not regret it. Another great thing about this recipe? It makes a crazy amount of pancakes. If you are having a football team over or want the whole cast of your favorite movie to stop by for a bite, this will feed them. 🎉😄. Or you can just have leftovers. That’s never a bad thing.
To this recipe I added my own toppings: good ol’ pecans and bananas. Make sure you add the toppings to the pancake once you’ve poured it into your pan or griddle. Adding it right to the batter will cause it to deflate.
Now these pancakes are awesome with that elixir of the gods known as maple syrup (do I sound like I’m on a sugar high? Because I might be. 😉), but they also go great with homemade berry toppings. And speaking of that, my next post is going to be just such a berry syrup. Yeah for breakfast!
- 4 cups all purpose flour
- 1 tbsp plus 1 tsp baking powder
- ¾ cup sugar
- 1 tsp salt
- 6 large eggs, separated
- 3 cups whole milk
- 12 tbsp unsalted butter, melted
- 1 tsp vanilla
- 2 medium bananas, cut into thin slices
- ½-3/4 cup chopped pecans, depending on how nutty you want them
- Measure and sift the flour, baking powder, sugar, and salt into a large bowl. Set aside.
- In a medium bowl, whisk the egg yolks, milk, melted butter, and vanilla together.
- Pour the wet ingredients into the dry ingredients and whisk until combined. The mixture might still be a little lumpy, but that's fine.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until you reach soft peaks. Careful not to over-whisk.
- Carefully fold half of the egg whites into the batter. Once blended in, gently fold in the remaining egg whites. The batter may have a few egg white streaks remaining, but that's fine. Careful not to over-mix.
- Heat a griddle or skillet to medium heat. Once hot, ladle your desired size pancake onto the griddle. Quickly top with banana and pecan slices.
- When bubbles begin to form on the top of the pancakes, flip it until cooked on the other side.
- Repeat with remaining batter. If making for a large group, these pancakes keep beautifully in the oven on a 'hold' setting until you've finished making all the pancakes.