Pancakes, hot cakes, breakfast cakes. Easy to make and perfect for a lazy Sunday morning or a quick bite before heading off to the Fourth of July Parade.
The batter can be used a day or two later as well. The cooked pancakes can also be frozen to pop in the toaster for that quick, off-to-work kind of affair too. Just add syrup, berries or both.
1 1/4 cup bread flour (or all purpose flour)
1 TB brown coconut sugar
1 tsp baking powder
1 tsp kosher salt
2 eggs, separated
1/2 cup whole milk
1/2 cup cream on top, plain yogurt
1 tsp apple cider vinegar
1 TB maple syrup
2 TB butter, melted and cooled slightly
2. In a medium bowl, whisk the egg whites to fluff and then whisk in the milk, yogurt, vinegar and syrup.
3. Whisk the egg yolks and then whisk in the melted butter.
4. Add the egg white mixture to the dry ingredients and stir just unit it comes together (lumps are okay).
5. Stir the egg yolk mixture into the other mixture.
6. Cover and refrigerate for at least 15 minutes.
On a hot griddle wiped with some coconut oil or other non-burning fat, plop spoonfuls of the batter spaced an inch or two apart. If using berries, drop the berries onto the wet surface of the pancake now. Let cook, undisturbed, until bubbles form on top.
Using a spatula, flip the cakes over. The tops should be golden. If not, add a little butter to the pan and let it seep underneath. Continue cooking a few minutes more.
Serve with butter and a good-quality maple syrup, or topping of your choice. Grilled pork sausages or bacon and fresh peaches are a flavor explosion not to be missed in these lovely months of summer.