This is our staple breakfast every weekend. Back in Manila, I never made pancakes from scratch as the boxed kind was readily available in most grocery stores. However, I couldn’t find any of those here; what I usually spot are the already-cooked, frozen kind (I shudder to think what those might be like – reheated pancakes???)
These are light and fluffy pancakes with a crepe-like blandness that is yummy with just anything (we like ours with more butter and strawberry jam!).
1 1/8 C flour
1 t baking powder
1/2 t salt
1 C milk
2 large eggs, whites separated from the yolks
1 1/2 T melted unsalted butter
1 T light brown sugar
1) Whisk all the dry ingredients except the sugar.
2) Whisk the milk and the egg yolks.
3) Whisk the milk mixture in the dry mixture and add butter.
4) Beat egg whites until they form soft peaks.
5) Add sugar, then continue to beat until whites form stiff peaks but are not dry.
6) Fold the egg whites to the batter.
7) For each pancake, pour half-cup batter into a heated pan and cook until golden brown on both sides.
Makes about 10 pancakes.
