Equipment Needed
- Medium mixing bowl
- Large bowl for egg whites
- Hand mixer or whisk (a mixer is much easier for the whites)
- 10-inch non-stick or well-seasoned cast iron skillet
- Spatula or two forks for “tearing”
- Measuring cups and spoons
Step-by-Step Instructions
The magic starts with the eggs. I carefully separate the yolks from the whites, placing the whites in my large, clean bowl. Any trace of yolk will prevent them from whipping properly—I learned that the frustrating way! In my medium bowl, I whisk together the flour, milk, egg yolks, 2 tablespoons of sugar, salt, and vanilla until I have a smooth, slightly thick batter. It’s okay if it’s lump-free but still dense; the air from the whites will lighten it up. I then fold in my plumped raisins, if I’m using them.
Now, for the crucial step: the egg whites. Using my hand mixer, I beat them on high speed until they form soft, glossy peaks. This takes about 2-3 minutes. You should be able to tip the bowl without them sliding out. I then take a big scoop of these fluffy whites and gently fold them into the batter to lighten it. Once incorporated, I pour the lightened batter back into the bowl with the remaining whites and fold everything together gently but thoroughly. Overmixing here will deflate your precious air, so I use a wide, soft spatula and a patient hand.
Time to cook! I melt one tablespoon of butter in my skillet over medium heat. Once it’s foaming slightly, I pour in all the batter, smoothing it into an even circle. I let it cook, untouched, for about 4-5 minutes. The edges will start to look set and small bubbles may appear on the surface. The key is to wait until the bottom is a beautiful, even golden brown. I then take my spatula and carefully flip the entire pancake. This can be an adventure! I sometimes use a plate to help me invert it and slide it back in.(See the next page below to continue…)