My mom has made these pancakes for as long as I can remember. It was always a treat, waking up on Sunday mornings to the aroma of butter-rich, syrupy pancakes and sizzling bacon. In fact, she still has the original December 1993 issue in a kitchen drawer, its pages permanently glued with batter of bygone eras to this special pancake recipe.
Gourmet Magazine, December 1993 Pancake Recipe
This recipe holds a special place in my family's heart. Not only was it our Sunday morning pancake recipe, it was the recipe my mom and I made for brunch on Christmas morning. It was the brunch item my grandpa couldn't get enough of, the one my godfather would actually eat without complaining and the recipe that – requiring a bit of concentration – my grandma would inevitably want to chat about as I whipped the egg whites. As time has passed, my grandpa still raves over the pancakes every year, my godfather is in his 90's and can't make it to brunch anymore, and we miss my grandma very much.
That said, this pancake recipe is one of the things that brought – and still brings – my family together. I hope it does the same for you.
Gourmet Magazine Pancake Recipe: December 1993 Issue
- 3 large eggs, separated
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1 1/2 teaspoon double-acting baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup milk
- 1 cup all-purpose flour
- 1 tablespoon sugar
- Pure maple syrup as an accompaniment
In a bowl, whisk together the egg yolks, softened butter, baking powder, baking soda, salt, milk, flour and sugar until the mixture is smooth.
In another bowl (preferably chilled metal or glass), with an electric mixer, beat the egg whites until they just hold stiff peaks and fold them into the flour mixture gently but thoroughly.
Whip egg whites until they hold soft peaks
Heat a griddle over moderately-high heat until it is hot enough to make drops of water scatter over its surface. Spray griddle with non-stick spray or rub with a pat of butter to avoid sticking.
Grease a hot skillet or griddle pan
Pour spoonfuls of batter onto hot griddle. When batter begins to bubble, flip pancake and let cook until fluffy and browned, about 1-2 minutes.
Transfer pancake to a warm plate; top with pat of butter and hot maple syrup. Serve immediately. Enjoy!