Recipe: Saturday Morning Pancakes

Weekdays are pretty hectic at our house, so we use the weekends to slow down and focus on family time. It's always been my dream to have the kids crowded at the kitchen counter, helping make pancakes. At the moment they a bit young for that, but that hasn't stopped me from establishing the Saturday breakfast tradition.

In our house, Saturday mornings mean pancakes. I've spent the last few weeks testing recipes: with buttermilk, with whole milk, chocolate chips, no chocolate chips. My friend, Erick, swears by separating the eggs. Beating the whites until they form peaks- as you would with meringue- then folding them into the batter.  He also recommends avoiding baking powder in favor of baking soda only. I have found baking soda to produce better pancakes overall as well. 
While Chris and I have enjoyed every recipe, our two and a half year old has not been impressed... until this Saturday when I made the following recipe. These pancakes were thinner than many of the other recipes,  I think due to whole milk versus buttermilk, but they are sweet and light. A little bit of homemade syrup (recipe here) and whipped cream (recipe below) and you've got yourself perfect Saturday morning pancakes.

  • 2 eggs
  • 2 cups flour
  • 2 tablespoons sugar
  • 3 teaspoons baking soda
  • 1 teaspoon salt
  •  2 cups whole milk 
  • 4 tablespoons unsalted butter, melted
  • 1/2 vanilla extract
  • 1-2 tablespoons butter for greasing
In a bowl, using an electric mixer, beat the egg whites on medium speed until stiff peaks form. Set aside.

In another bowl, beat egg yokes.

1. Add the milk, melted butter and vanilla and mix well.
2. Add sugar. Mix.
3. Sift the flour, baking soda and salt into wet ingredients. Mix to combine.
4. Using a wooden spoon, mix in eggs whites just to blend.

Heat greased griddle or pan, and pour 1/3 of batter. When batter starts to bubble and edges seem to lift off pan, flip. Cook for another couple minutes. Repeat with remaining batter.

Pancakes should be golden brown and slightly fluffy.

Homemade Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
Using hand mixer or stand mixer, combine ingredients until the mixture starts to solidify and forms peaks.

Notes: Placing the mixing bowl in the freezer for a bit before making the whipped cream helps. You can refrigerate the whipped cream for a few hours before serving, but don't make it too far in advance. If stored too long, it breaks down to sugary milk.  


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