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“This is the world's best pancake recipe. It comes from the "American Woman's Cookbook", circa 1938, revised 1970. I learned to make these because my mother's pancakes sank like lead in your stomach. These float like air! I like to serve these with jam instead of syrup.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, sift together dry ingredients.
  2. In a large bowl, beat egg YOLKS only.
  3. Add milk and oil to egg yolks and mix well.
  4. In a separate bowl, beat egg whites until stiff peaks form.
  5. Stir dry ingredients into the egg yolk and milk mixture.
  6. Fold egg whites into batter.
  7. Be sure to FOLD and not STIR so that the egg whites retain as much air as possible.
  8. Measure out by the 1/4 cupful onto a griddle or skillet over medium high heat.
  9. When bubbles just start to"pop" in the batter and edges are set, flip over.
  10. Pancake will puff up and rise as it cooks.
  11. Cook until just golden brown.
  12. If you are going to hold the pancakes in the oven until you serve them, undercook the first ones so that they continue to cook in the oven.

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