Perfect Pancakes
Perfectly fluffy, delicious pancakes! I have to admit, I love to make these for dinner. Mornings are just too hectic, with all our different schedules, to try to have a big breakfast every day. So we usually have this for dinner instead of breakfast. It’s such a treat to prepare these and hear the exclamations of joy when they see breakfast on the dinner table! Just add eggs, bacon or sausage, and hash browns to complete the meal!
Because this recipe uses egg whites and baking powder, it can be made the night before! Most recipes use baking soda which will begin rising immediately and fizzle out overnight. To prepare this the night before, simply wait until morning to fold in the egg whites! Make sure you store the pre-made pancake batter in the refrigerator overnight!
The Secret Ingredient
I know it may sound strange, but there is a secret ingredient in this recipe that I feel I must explain.
Bananas.
Yes, you read that correctly. The secret ingredient is mashed bananas.
I am not exactly sure what possessed me to add mashed bananas, but I did and it makes these so so good. I will never make them any other way again. I’ve been doing this so long, I can’t even remember when the banana madness all began! Just trust me, this is the magic you need in the pancakes so just go with it!
The Recipe
This pancake recipe is so good. Of course, we all love different toppings and mix-ins, so feel free to sprinkle chocolate chips, blueberries, pecans, or other toppings into the batter as soon as you put it on the griddle to cook! Leave a comment if you love it!
Perfect Pancakes
Equipment
- Measuring cups and spoons
- Electric Griddle or Large Non-stick frying pan
- Spatula
- Kitchen Aid Mixer or electric mixer for beating egg whites
- Large mixing bowl
Ingredients
- 2 eggs, separated egg whites will be beaten and folded in later
- 1 cup Plain Flour
- 1/8 tsp salt
- 1/2 TBSP Baking Powder
- 3/4 cup Milk *may need more if batter seems thick
- 4 TBSP butter, melted
- 1 TBSP granulated sugar
- 1 ripe banana, peeled and mashed
Instructions
- Sift dry ingredients together in a large mixing bowl.
- In a separate bowl or Kitchen Aid mixer, beat the egg whites until light and fluffy. It should resemble meringue. Set aside.
- In another bowl, mix the egg yolks, milk, butter and banana.
- Form a "well" in the center of the dry ingredients and slowly mix in the banana mixture until just combined. Carefully fold in the egg whites, gently so that they stay fluffy.
- Cook like any other pancakes on a griddle or large non-stick frying pan. The optimal temperature for pancakes is 375 degrees or medium temperature on a cooktop. Place 1 cup of batter onto the griddle. Add toppings if desired. We love chocolate chips, blueberries or pecans. When batter begins to bubble it is time to flip! Serve warm with syrup.
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