My Dad made pancakes, bacon and eggs every Sunday morning after church. He always saved some grease from the bacon to add to the pancake batter and he always whipped the egg whites. Dad’s pancakes were bar-none the lightest and fluffiest pancakes I have ever tasted to this day…well with the exception of my own. This recipe is adapted from the standard Better Homes and Garden Cookbook that my Mom gave me for a wedding gift in 1967. It’s the source of Dad’s recipe too. I altered the ingredient proportions to make the recipe a “no brainer” for breakfast chefs at my restaurant in Tonga. You’re going to love these pancakes!
The secret to making these lofty pancakes is in the whisking – don’t over beat the batter! The batter should be a bit lumpy with clouds of egg whites poking through. Let the batter rest while the griddle heats up. When the griddle sissles, lightly spray or wipe it with oil. A drop of water should dance across the surface of the pan when its the right temperature. You can also use a non-stick skillet over medium high heat to bake these cakes. If the griddle or pan gets too hot or starts smoking, lower the heat please.
Pancakes should be light and fluffy, and uniformly golden brown on both sides. There’s only 2 tsp of sugar in this recipe because you’re going to serve them with maple syrup or fruit. At Coco’s, we baked them with sliced bananas, apples and of-course blueberries. Although we paid $8 for 1/3 cup of imported blueberries, blueberry pancakes were still profitable and a good seller. We served them with a variety of tropical fruit syrups such as passionfruit or guava, and fresh sliced fruit like mango with a dollop of whipped cream.
- 2 cups flour
- 2 Tbsp baking powder
- 2 tsp sugar
- 1 tsp salt
- 1 cup milk
- 1 cup water
- 2 Tbsp oil
- 2 eggs, separated
- In a bowl, stir together flour, baking powder, sugar, and salt.
- In a bowl, whisk together milk, water, oil, and egg yolks.
- Beat egg whites until soft peaks form.
- Pour wet mix into dry mix. Whisk to just moisten dry ingredients. Fold in egg whites.
- Preheat griddle, brush with oil.
- When griddle is hot, wipe off excess oil with paper towels.
- Pour batter onto griddle and cook until a few bubbles pop in the middle and the edges look dry. Flip and continue cooking until done. Lightly press tops, if they spring back, they’re done.