GOURMET MAGAZINE PANCAKE RECIPE-December 1993 Issue

Gourmet Magazine Pancake Recipe: December 1993 Issue

 • 3 large eggs, separated

 • 1 stick (1/2 cup) unsalted butter, at room temperature

 • 1 1/2 teaspoon double-acting baking powder

 • 1 teaspoon baking soda

 • ½ teaspoon salt

 • ¾ cup milk

 • 1 cup all-purpose flour

 • 1 tablespoon sugar

 • Pure maple syrup as an accompaniment

In a bowl, whisk together the egg yolks, softened butter, baking powder, baking soda, salt, milk, flour and sugar until the mixture is smooth.

In another bowl (preferably chilled metal or glass), with an electric mixer, beat the egg whites until they just hold stiff peaks and fold them into the flour mixture gently but thoroughly.

Heat a griddle over moderately-high heat until it is hot enough to make drops of water scatter over its surface. Spray griddle with non-stick spray or rub with a pat of butter to avoid sticking.

Pour spoonfuls of batter onto hot griddle. When batter begins to bubble, flip pancake and let cook until fluffy and browned, about 1-2 minutes.

Let batter cook until it begins to bubble, 1-2 minutes.

Flip and let cook until fluffy and golden brown.

Move cooked pancakes to slightly warmed rear of griddle.

Transfer pancake to a warm plate; top with pat of butter and hot maple syrup. Serve immediately.

Recipe makes makes -20 pancakes (3 or 4 part serving).