Ever since we’ve been little kids, our mom, used to make the best homemade pancakes every Sunday morning. We would all wake up early and sit at the table, we’d cover them in butter, maple syrup, honey, peanut butter, nutella, basically every possible topping and always with bacon on the side. We grew up loving these pancakes, but pancakes made from a box are just not the same, our mom’s pancakes were fluffy and lightweight, while boxed ones are usually really dense and call for a tall glass of water after having one. So we’re sharing the recipe with the world, frosting up your breakfast one pancake at a time.
For this recipe you will need:
- 2 heaping tbsp of baking powder
- 1/4 cup sugar
- 2 cups flour
- Pinch of salt
- 1 3/4 cup milk
- 1/4 cup oil
- 5 large eggs
We usually post photos of our ingredients so if you live in the Dominican Republic you have an idea of what the best brands of ingredients are for each recipe.
AND OF COURSE ALL THE TOPPINGS AND BACON YOUR HEART COULD POSSIBLY DESIRE!
First of you’ll need to assemble three bowls and divide ingredients as following.
First bowl: flour, baking powder, sugar, and pinch of salt
Second bowl: milk, oil, and egg yolks.
Third bowl: Egg whites.
First of all combine the ingredients in each of the bowls.Then beat egg whites to snow peak (frothy texture). Once this is done mix the first and second bowl, once completely integrated, fold in the frothy egg whites, don’t over beat.
Pour batter onto skillet. How to tell your pancakes are ready to be flipped over, once you start to notice bubbles and holes on the surface. Keep the fire on medium heat or low in order to get a golden color!