Originally Posted by Chopstix
Goodweed, this is the only pancake I make now. I love it! Then recently, a friend of mine (a graduate of CIA-Culinary Institute of America) shared with me her tip on pancake making and it was one of those moments that makes you slap your forehead and go, why didn't I think of that?! Well, I tried her technique with your recipe and the pancakes now look professionally-done!
Her technique? Just separate the yolk from the eggwhite. Follow the recipe but whisk the white until soft peaks before folding into the batter.
Same great taste, maybe even better texture, and now, looks like those pictures on the box of commercial pancake mixes!
Tell me what you think!
Sometimes, when I want to make them really over the top, I will seperate the egg and whisk the egg white until soft peaks form, and then fold the beaten egg-white into the batter. I always use that technique when making waffles, especially Belgian Waffles. It is a good technique, even a great one. But I'm usually too lazy as I tend to beat the whites with a wire whisk rather than an electric mixer. I dont' know why I do that. It makes absolutely no sense. I never said that I was without my quirks.
Another great recipe for pancake batter is to make Dutch Babies out of them. They are cooked in the oven and the sides balloon up to make this extraordinary pancake "bowl" that is filled with fresh fruit, or fruit filling, and topped with Whipped Cream. I have a recipe if you want it.
Seeeeeeya; Goodweed of the North