My first camping trip was at six weeks old, which of course I have no recollection of, but since we camped nearly every summer until I was about 13 I had plenty of time to make memories. Some of my earliest food memories are of waking up in Yosemite or Malibu and having pancakes before heading out on a hike or bike ride. My mom even put a candle in a stack of pancakes on my dad's birthday.
We had pancakes a lot growing up, but they always tasted best outdoors with the smell of last night's fire nearby. I'm a cereal for breakfast kind of girl these days, but on the weekends when I want to indulge, I always crave pancakes, though until now, I didn't have quite the right recipe.
In 1993 I was more interested in playing soccer and reading mystery novels than cooking. But during that year, Gourmet printed a pancake recipe in their magazine. I know this because fellow blogger Christie at Pardon My Crumbs posted the recipe that has become a family favorite of hers, and I can absolutely see why. The edges are crisp and flavorful from the melted butter, and the center is fluffy. At first I thought whisking the egg whites was a step I wasn't willing to take, but it clearly makes a difference in the texture of the cooked pancake. Give them a try, and they might become one of your favorite breakfast recipes, too.
THE BEST PANCAKES
Recipe from Gourmet (1993), via Pardon My Crumbs
Ingredients
3 large eggs, separated
1 stick (1/2 cup) unsalted butter, softened
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup whole milk
1 cup all-purpose flour
1 tablespoon sugar
Maple syrup, for drizzling
Preparation
In a stand mixer, whisk together the egg yolks, butter, baking powder, baking soda, salt, milk, flour and sugar until smooth.
In a medium bowl, beat the egg whites with an electric mixer until soft peaks form. Gently fold into the batter until well combined.
Heat a griddle over medium heat and rub with a pat of butter. Pour spoonfuls of batter into the pan and cook until pancakes begin to bubble, 1-2 minutes. Flip and cook until fluffy and browned, about 1-2 minutes more.
Serve hot with additional butter and maple syrup.
