The Galley
My Papa’s Pancakes: Best Ever Light & Fluffy
Cyndi Mills - Owner | Publisher CMF MagazineIf you are looking for light and fluffy pancakes, look no further. Here is your recipe. This is my grandpa’s pancake recipe, and it makes the lightest, fluffiest pancakes ever! Lesson learned, my daughter did make them without whipping the eggs whites, and the pancakes were not as thick or fluffy.
Best Light & Fluffy Pancakes
If you are looking for light and fluffy pancakes, here is your recipe. This is my grandpa’s pancake recipe, and it makes the lightest, fluffiest pancakes ever! Be aware my daughter did make them without whipping the eggs whites, and the pancakes were not as thick or fluffy.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
1 1/3 cup flour
3 tablespoons sugar
3 teaspoons baking powder
2 cups milk
1 teaspoon vanilla
1 egg yolk
1 egg white
2+ tablespoons butter
Assorted toppings: butter, maple syrup, confectioners’ sugar, honey, jams, preserves, whipped cream, and berries: strawberries, blueberries, raspberries.
Instructions
- Preheat oven to 200 degrees, and have a heat-proof dish ready to put the pancakes in once cooked – so they stay warm.
- Add all dry ingredients to a large bowl and mix well.
- Add milk, egg yolk, and vanilla mix well.
- In a separate bowl, whip egg white until light and fluffy.
- Gently fold in egg white to already mixed ingredients.
- In a large skillet, over medium heat on the stove or if using an electric grill over high heat, melt butter, then add pancake batter using a ladle.
- Cook until you notice bubbles in the batter (1-3 minutes). Check the pancake by using a flipper and lifting the corner of the pancake. When golden brown, flip it. If not, leave for a minute or so.
- Once golden brown, flip and cook the other side. Serve warm with desired toppings.
