I haven’t really eaten many pancakes as an adult but I have fond memories of enjoying my mom’s bisquick pancakes once a week. They were always screaming hot, slightly tangy, fluffy and served straight up with butter and syrup. No berries or nuts on top, no bananas or pumpkin mixed into the batter. Just good old pancakes.
As you may recall, I am cooking my way through Zoe Nathan’s Huckleberry cookbook so when I ran into her “My Dad’s Pancakes” early on in my journey, when I was still doing one recipe per day, I was excited to try my hand at homemade scratch pancakes for the first time. As an added motivation, last month on the rare occasion that I actually visited the Huckleberry Cafe on my own for breakfast, they were actually filming her father making these very pancakes! So after my scone and latte I went home to make pancakes, for lunch. They turned out fantastically wholesome tasting, simple, clean and delicious.
For this adaptation I have simply soured the milk and let the batter sit overnight to develop some complexity, and I like that version only slightly better than if you were to take this recipe and use plain whole milk. Do make these right away, they are so very good! And just a bit of advice to all my Fiesta Friday gang: if you have dawdling-to-the-table eaters in your family (like I do), you may want to do like I do and tell them to come to the table before the pancakes are ready and serve them some hot chocolate or some bacon, because the pancakes are just not as wildly good after they’ve sat at room temperature for even a couple of minutes! I am somewhat of a bossy pants when it comes to certain dishes and this is one of those times.
- 2 cups whole milk
- 2 cups AP flour
- 1 tsp baking soda
- 4 tsp sugar
- 1 1/4 tsp kosher salt
- 1 cup butter, melted
- 2 eggs, separated
- 1 vanilla bean
- juice of 1/2 lemon
- Split and scrape vanilla bean into milk and bring to gentle boil, then immediately remove from heat. Cool completely and add lemon juice. Let steep for a few hours and then strain.
- Mix together flour, sugar, salt, and baking soda. Add egg yolks, milk and butter. Let mixture sit overnight in a covered bowl in your refrigerator.
- The next morning, bring batter to room temperature. Beat egg whites in a stand mixer or with a hand held mixer on medium setting for 3 – 4 minutes. Gently fold egg whites into batter.
- Preheat griddle or nonstick skillet over medium high heat. The griddle or pan is ready when a few droplets of water sizzle and dance across the surface.
- Drop 1/2 cup batter onto griddle or skillet. When bubbles set on the surface and the bottom is golden, flip and cook for 1 minute. Serve immediately with butter and syrup.