Grandpa’s Cabin Pancakes
I’ve been looking for a homemade pancake recipe for years. I’m talking about a recipe that is tried and true. One that you make so often, you no longer need the paper it’s written on. That’s my goal for pancakes. I have struggled to find a recipe that truly shines, but that ends here. This year, I put together a list of foods that I want to cook, bake or create. Items that I’ve always put off because they’re intimidating or time consuming or I just have never been able to pull it off. Pancakes is on that list and they’re about to be crossed off!
My aunt, after reading My 100 (my food bucket list), reached out to me and offered up the recipe for my Grandpa’s Cabin Pancakes. These are the pancake’s my grandfather would make at the family cabin every summer. My aunt told me, these pancakes we’re affectionately nicknamed surprise pancakes as my grandpa would stir in fruit and it was our job to guess which flavour was being served.
I don’t remember much from those days. I was pretty young when we all spent our weekends at my grandparent’s cabin. There was fourteen of us all together. My grandparents, my parents, my brother, my aunts and uncles and four cousins. I do remember eating breakfast in shifts because there was so many of us.
When my aunt emailed me about my Grandpa’s Cabin Pancakes, I was thrilled. I couldn’t wait to test it out. The first batch, I rushed into and frankly, made a mess. I skipped the basic steps and dumped all the ingredients together. I wish I could say it was a rookie mistake, but I know better. In my defense, I’m way more experienced, probably pro-level, with box mixes and those you just toss together. So, can you really blame me? The second batch were beautiful, if you can call a pancake that. It came together easily and puffed up the way a pancake should.
I think the secret is in the whipped egg whites, it makes these pancakes high and fluffy. They’re not super sweet, which excites me for different variations. I’m thinking the classics of course, like blueberries and strawberries, but then let’s venture into savoury territory, with cheddar and bacon, maybe some corn and jalapenos. These pancakes are delicious on their own, too, with a bit of butter and maple syrup your morning will be set. They also freeze wonderfully. We pulled a couple out of the freezer tonight, for my son and just popped them into the toaster. I love having pancakes in the freezer. It makes life, as a busy mom, just a tiny bit easier.
To make these pancakes, start by whipping the egg whites until stiff peaks form, about five minutes. In a separate bowl, mix together the rest of the wet ingredients until they’re well combined. Mix together the dry ingredients.
Now, I’ve always read that you shouldn’t over-mix your batter because you’ll mess with the raising agent (baking powder) and end up with flat pancakes, here’s the problem with that, if you stop right at combined like me, you end up with pockets of flour, um, that’s a bigger problem than flat pancakes. Does this happen to you, annoying, right!? I figured out a little trick, sift your dry ingredients into your wet ones. It seems to break up any clumps of flour and you end up with the most perfect pancakes. So, now once you’ve combined the wet and dry, fold in the egg whites.
I use a 1/3 measuring cup to ladle the batter onto a hot pan. Flip the pancakes over once you see a bunch of bubbles and the edges look dry. Cook for another minute on the other side and serve hot with lots of butter and maple syrup.
If you love my Grandpa’s Cabin Pancakes, check out these other delicious breakfasts:
Grandpa’s Cabin Pancakes
Grandpa’s Cabin Pancakes are perfectly fluffy pancakes. This recipe has been in my family for decades and it’s stood the test of time. These pancakes are just barely sweet and would be amazing with fruit or chocolate added into the batter.
INGREDIENTS
- 3 eggs separated
- 1 2/3 cups milk I used whole
- ¼ cup oil
- 2 cups flour
- 3 tsp baking powder
- ½ tsp salt
- 1 tbsp sugar
INSTRUCTIONS
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Beat the egg whites with a hand mixer until stiff peaks form, about five minutes. Set aside.
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Beat together the egg yolks, milk and oil until well mixed. In a separate bowl, stir together the dry ingredients. Sift the dry mixture into the wet ingredients. Stir until combined. Fold in the egg whites.
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Heat a non-stick pan over medium heat. When the pan is hot, ladle 1/3 cup scoop of batter onto the pan. Watch closely, when you see bubbles and the edges look dry, flip the pancakes over and cook for an additional minute. You may have to reduce the heat as you proceed.
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Serve hot with butter and maple syrup or whatever is your favourite pancake toppings.
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If you get a chance to make these, I’d love to see a photo, tag @candyjarchronicles on Instagram.
