This is big news.
HUGE news. Like, we landed on the moon! huge. Or hey, all the laundry is actually done! huge.
I’ve finally found it. The most fantastical, delightful, lovely pancake recipe.
It’s been a long road, friends. We’ve eaten a lot of flat pancakes. We’ve eaten a lot of pancakes that resemble bricks. We’ve consumed more than a few rubbery pancakes. We’ve eaten pancakes salty with the tears of futility (okay, that was perhaps a little dramatic).
But that’s all over now. Because we’ve finally found the one. And we’re never going back.
These are perfect. PERFECT! Everything I’ve ever wanted in a pancake.
Fluffy. Puffy. Buttery. Airy. Comfort-y.
They’re so good they don’t even need butter and syrup.
Of course that didn’t stop me from adding it anyway. Because let’s face it, the night you’re having pancakes for dinner is not the night to practice restraint.
Believe it or not, they get even even better with syrup. The syrup soaks into every little nook and cranny so every bite has the perfect balance of puffy, buttery pancake and sweet, sultry syrup. Nooks and crannies, people. Nooks and crannies! In your pancakes.
So let’s get down to business about the recipe. This is an easy, easy recipe! Promise.
The secret? A separated egg.
That’s it. You don’t have to whip egg whites, search the aisles of your grocery store for malt powder, or spend a billion dollars on a stand mixer.
All you do is separate an egg. Add the yolk in with your other wet ingredients. Add the white at the very end of the recipe.
I don’t know why it works. I don’t know why it creates the fluffiest, most delicious pancakes ever. I’m sure it’s some crazy law of science or something.
All I know is this:
These pancakes are perfect.
You should make them soon…and by soon I mean today…and by today I mean now.
Recipe adapted from The Kitchn