"This recipe makes about a dozen 5-inch pancakes and is a slightly modified version of a recipe in THE JOY OF COOKING by Irma S. Rombauer. To be served with pats of butter and either pure maple syrup or a jelly such as currant or grape."
- Serving Size: 1 (376.3 g)
- Calories 661.3
- Total Fat - 16.1 g
- Saturated Fat - 8.7 g
- Cholesterol - 109.4 mg
- Sodium - 792.1 mg
- Total Carbohydrate - 105.8 g
- Dietary Fiber - 3.1 g
- Sugars - 17.6 g
- Protein - 21.5 g
- Calcium - 598.4 mg
- Iron - 2.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Prepare griddle by heating it to the point where a few drops of cold water scattered on the surface sputter and bounce. If the water evaporates immediately, the griddle is too hot. Use medium heat for over-the-burner griddles. You will need a spatula also.
Whisk the first 4 ingredients together in a large bowl.
Beat the egg whites until still but not dry and set aside.
Whisk the milk, melted butter, egg yolks, and vanilla together in another bowl.
Pour the wet ingredients over the dry ingredients and whisk them gently together, mixing until just combined. Overmixing isn't advised. Fold in the stiffly beaten egg whites at the end.
If desired, you can add other ingredients, like ½ cup dried raisins or other very finely diced soft dried fruit, ½ cup fresh or frozen blueberries or raspberries, ½ cup finely chopped [toasted] nuts, ½ cup crumbled cooked bacon, or ¼ cup grated semisweet or milk chocolate.
Spoon 1/3 cup batter onto the griddle for each pancake, shaping the batter gently into rounds.
Cook until the top of each pancake is speckled with bubbles, with some of them popping open. Then turn and cook until the underside is lightly browned.
Serve immediately or keep warm in a 200'F. oven while you cook the rest.
Serve with maple syrup or jelly and pats of butter.
Tips & Variations
No special items needed.