Pancakes, revisited

It took a while, but I have remastered the pancake. I had done some really nice work in this field with our old stove, but after we moved it took an absurd amount of time to work out the quirks on the new one. Specifically the burners run a little on the hot side, resulting in an overcooked exterior and an undercooked interior. Edible after a trip through the oven, but not ideal. At any rate, I’ve figured it out and here’s a new recipe for you all to enjoy.

Better Pancakes
2 cups AP flour
3 tbs brown sugar
3 tbs granulated sugar
2 eggs (separated)
2.5 tsp baking powder
1 pinch kosher salt
2 tsp vanilla extract
.5 tsp cinnamon
4 tbs melted butter
2 cups milk

Preheat skillet over low to medium low heat and oven to 200. Mix flour, brown sugar, baking powder, salt and cinnamon. Cream granulated sugar and egg yolks. Add milk, butter and vanilla. Add liquids to drys and mix thoroughly. Whip egg whites into foam and then fold into batter.

Cook pancake batter until bubbles pop on top, leaving small craters. Flip and continue cooking until finished. Store in oven until all pancakes finished. Serve with butter and grade B maple syrup.

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