Submitted by: Allison Davis retiring Farm and Dairy Production Manager
Ingredients:
- 4 large eggs
- 4 Tbsp. milk
- 1 tsp. vanilla extract
- 2 tsp. lemon zest (optional)
- 1/2 cup all-purpose flour (fluffed, spooned and leveled)
- 1/2 tsp. baking powder
- 1 tsp. white vinegar (or lemon juice)
- 3 Tbsp. granulated sugar
- For cooking any neutral oil
Directions:
- Separate the egg whites and egg yolks into separate mixing bowls. Make sure to not break the yolk. Add the milk, vanilla and lemon zest into egg yolks and whisk briefly until combined.
- Then, sift in the flour and baking powder. Whisk until smooth and no more dry flour is visible. Set aside until needed. Add the vinegar or lemon juice into egg whites. Beat on medium speed with a hand mixer until completely frothy.
- Then, gradually add the sugar a little at a time. Once all of the sugar has been added, increase the speed to medium high and beat the egg white until it reaches stiff peak.
- Add one third of the stiff peak meringue into the egg yolk batter. Use a rubber spatula to gently fold the meringue into the batter until evenly combined and no more streaks are visible. Add the remaining meringue to the batter and gently fold until combined and no more streaks are visible. DO NOT over mix.
- Prepare a large spoon or a large cookie scoop, or transfer the pancake batter into a piping bag fitted with a large round tip.
- To cook the pancakes, heat a large nonstick pan over low heat and lightly grease the pan with oil. Make sure to wipe away excess oil. *Electric stovetop works the best.*
- Portion the batter into the pan to make 2 to 3 pancakes by either scooping the batter with the spoon or cookie scoop or piping the batter into a mound with the piping bag. *Try your best to keep the batter tall, whether if you’re using a spoon, scoop or piping it. This will help your pancakes look tall.*
- Cover the pan with a lid and let the pancakes cook for about 7 to 8 minutes, until the bottom side is golden brown. Gently flip the pancakes and recover the lid. Let the pancakes cook for another 5 to 6 minutes until golden brown and cooked through.
- Serve the pancakes immediately with sweetened whipped cream, assorted fruits, powdered sugar and/or maple syrup..
