If you follow me on Instagram, you already know that I make a lot of pancakes. Like, a lot of pancakes. My kids request them at least once a week and I’m always trying to make them better. Years ago, I learned from a Bobby Flay cookbook, to seperate the eggs and whip the egg whites before folding them into the finished batter. That’s a trick I use with every pancake recipe, so this one is no exception.
The difference here is using melted better in the recipe and upping the baking powder!
1/2 cups flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons melted butter
1/4 cup granulated sugar
1 1/4 cups milk
First I whisked the flour, baking powder and salt together and then I made a well in the middle.
Then, I melted the butter with the sugar and the milk. I poured the melted mixture into the well and stirred until combined.
I separated the egg, added the yolk to the batter and whipped the white until it was fluffy. I folded it into the batter and that’s that!
When I add chocolate chips to these pancakes, I place them on top of the wet batter and carefully poke them into the pancake. Then I drizzle a little more batter on top before I flip them over.
The melted butter in the batter helps the pancakes have slightly crispy edges. So good! The kids love them!