After more than 6 years of trial and error we have found the one. The recipe that produces our perfect Sunday morning pancake.
They are fluffy and tender. They are a sturdy cake, that don’t deflate as you keep them warm in the oven.
Apparently the reason for their sturdiness/lack of deflating is due to adding the egg white at the end…even though the egg white does NOT need to be beaten/whipped/delicately folded in.  Don’t quiz me on the science behind it, but it definitely seemed to work.

As written, we get about 9 pancakes. Double as required for your family size – I am usually content with 3 cakes if there is some fruit served along it. Andrew polishes off the rest. (Oi).

Serve with Ontario Maple Syrup and fruit

5 tablespoons butter, melted and cooled.
1/2 cup milk
3/4 cup plain yogourt (we use 6% Balkan-style) *
1 egg, separated
1 1/4 cup all-purpose flour
1 tablespoon white sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

1.  Combine yogourt, milk, egg yolk in a measuring cup. Add melted butter and whisk until well combined
2. In a medium bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
3. Combine yolk/milk/yogourt mixture with flour mixture using a rubber spatula until just combined.
4. Stir in egg white.
5. Set aside for 5 minutes. At this time, warm your griddle/pan over medium heat
6. Grease your pan (we use butter, use what you like).
7. Using a 1/4 cup measuring spoon, scoop batter onto your cooking surface.  Cook for about 3-4 minutes, until the bottom is golden brown and the edges begin to lightly bubble. Flip and cook an additional 2-3 minutes. Repeat with remaining batter.
8. If your pan is not large enough to cook the entire batch, keep warm in the oven (225F) on a wire rack.

*The yogourt discovery was a replacement for buttermilk that seemingly worked better than any time we’ve used buttermilk for pancakes. We haven’t tried buttermilk with this exact recipe, but if you prefer you could use 1 cup buttermilk instead of the yogourt and 1/4 cup of the milk.


Slightly adapted from: The Kitchn

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