On Saturday mornings, Mr. Luxury and Little S make pancakes while I am out walking. They always offer me a taste when I walk in, knowing that I will gently demur. I really want to like these pancakes. Really, I do. But it’s the mix-ins, of which they are especially proud, that always give me pause: candy corn, jelly beans, rainbow sprinkles, fruit snacks. I guess I am a maple syrup purist– I really don’t want all that candy fraternizing with my flapjacks.
This little gem of a recipe is my adaptation of Mark Bittman’s Everyday Pancakes. It’s perfect for the pancake purist, and will serve you long and well. And if one day you drop in some crushed Jolly Ranchers, well, it’s nothing I haven’t seen before.
Use an extra egg yolk
Set your 8-inch skillet over medium heat. In a small bowl, combine the flour, sugar, baking powder and salt. Add the egg white, milk, and oil, and stir well with a fork. Let the mixture rest while the pan comes up to temperature. This will allow the baking powder to begin to puff up the batter.
Spray the skillet with cooking spray, or brush with melted butter. Pour half the batter into the pan, and allow it to spread into a circle. When small bubbles begin to form on top of the pancake, flip it over with a spatula. Cook the second side until golden, then remove from the pan. Re-coat the skillet before adding the rest of the batter. Serve stacked and warm, with maple syrup.
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