Servings: 9 five inch wide pancakes, 25-30 silver dollar pancakes

 

 

Ingredients:

 

1 jumbo egg, separated

 

1 cup flour

 

2 teaspoons baking powder

 

¼ teaspoon baking soda

 

1/2 teaspoon salt

 

2 tablespoons Turbinado sugar

 

2 tablespoons unsalted butter (melted)

 

1 cup whole milk

 

1 tablespoon white vinegar

 

Grapeseed oil

 

 

Garnishes:

 

Berries, washed, hulled, sliced, as desired

 

Melted unsalted butter

 

Confectioner’s sugar

 

Whipped cream

 

Cinnamon sugar

 

Fruit syrup

 

Honey

 

 

 

Stages:

 

Preheat oven to 300°F.

 

Add the vinegar to the whole milk. Stir to combine. Allow to rest on the counter for 5 minutes.

 

Sift the dry ingredients in a medium-sized mixing bowl and whisk to thoroughly combine.

 

Whisk the egg yolk until creamy and frothy.

 

Add cooled, melted butter and egg yolk to the milk and vinegar. Whisk to thoroughly combine the wet ingredients.

 

Pour the wet ingredients into the dry ingredients. Use a spoon to stir the mixture until just combined and smooth. Do not overbeat the batter.  

 

Place a cast iron skillet over medium heat. Do not use high heat. When hot, add 1 teaspoon of oil, lift skillet, and swirl until the bottom of the skillet is coated. The objective is to coat the bottom, but not have standing oil in the bottom of the pan.

 

Whisk the egg white to the stiff peak stage.

 

Gently fold the egg whites into the batter.

 

For uniformly sized large pancakes, use a 1/4 cup to measure the batter into the skillet. Pour the batter from the ¼ cup into the middle of the skillet. Silver dollar pancakes can be made by reducing using 1 tablespoon of the batter. One example is what is termed a “silver dollar” pancake, about 2” in diameter, which are very easy to flip (gently) and can be positioned to look like a pile of chips on a plate.

 

When bubbles begin to break when they reach the top of the pancake and the batter is golden around the bottom edge, it is time to gently flip the pancake. Gently slide a spatula under the pancake and gently flip the pancake over. (Doing a hard flip will break the bubbles inside the pancake and the pancake will flatten). Watch smaller pancakes even more closely, as the frying time will be reduced.

 

Fry the pancake on this side until golden brown. Place the pancake on baking sheet, in a single layer, and keep warm in the preheated oven.

 

Repeat the process with the rest of the batter until all of the pancakes are fried, adding small amounts of oil to coat the bottom of the skillet, as necessary.

 

Remove finished pancakes from the oven and plate.

 

Garnish as desired and serve.