Listen, my mother can make the best pancakes in the world. I regularly order pancakes and I am telling you that only once (ONE time) did restaurant pancakes even come close to challenging mom’s. On a related note, if you find yourself in Fredericksburg, Tx, consider stopping at the famous Rather Sweet bakery and ordering the pancakes.
I’m including the basic recipe below, but you’ll notice that the pictures capture a slightly more accessorized version. As my dad quite correctly pointed out, my love of souped-up pancakes came from his hotcakes recipe, which was handed down from my grandmother, Bummy. The picture shows banana and toasted pecan pancakes- I made them for my hubby’s birthday breakfast. We did not divorce that morning. I love to add blueberries and lemon zest, or sauteed apple bits with cinnamon (my favorite version from Dad). You get the picture. My only bit of advice when it comes to toppings is to listen to Mae West- too much of a good thing can be wonderful. If you’re adding blueberries, add a damn bucket of them!
- 1 Cup cake flour
- 4 teaspoons sugar
- 1/4 tsp. salt
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 2 eggs, separated
- 2 Tablespoons sour cream (lowfat is fine)
- 1 Cup buttermilk (don’t even think about using regular)
- 2 Tablespoons corn/veggie/canola oil
- Stir (or even better sift) together dry ingredients.
- Beat wet ingredients, including egg yolk (but NOT egg whites) together.
- Whip egg whites until foamy and lightly stiff.
- Mix dry mixture with wet mixture, then gently fold in egg whites.
- Heat grill and coat with butter. You’ll need more butter with every batch, so just get over it. It’s pancakes. They involve butter.
- Drop ~1/4 cup per pancake on hot griddle. If using toppings, sprinkle on top of each pancake at this point. Once you see nice, big bubbles and the underside is golden, you can flip those suckers.
- Keep warm in a 200 degree oven while you attack the next batch.