Neil's Pancakes
Serves: 18-20 (3-inch) pancakes
  • 4 cups all-purpose flour
  • 1 Tbsp. plus 1 tsp. baking powder
  • 1 tsp. salt
  • ¼ cup sugar
  • 6 large eggs, separated
  • 3 cups whole milk
  • ¾ cup (12 Tbsp.) unsalted butter, melted, plus 2 tsp. unmelted for the griddle
  • 1 tsp. vanilla extract
  • 2½ cups blueberries or sliced bananas and 1 cup chopped walnuts (optional)
  • ½ cup confectioners' sugar or cinnamon sugar for dusting (optional)
  • Pure maple syrup
  1. Sift flour, baking powder, sugar and salt in large bowl.
  2. In a medium bowl, whisk together the yolks, milk, melted butter and vanilla until combined. Whisk yolk mixture into flour mixture until just combined; the batter will be slightly lumpy.
  3. Place egg whites in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until *medium peaks form. Gently mix half the egg whites into batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.
  4. Heat a griddle until hot, about 350-375 degrees. Add remaining unmelted butter to hot griddle. Add ¼ cup pancake batter and let set. Sprinkle 1 tablespoon blueberries or sliced bananas and 1 teaspoon chopped walnuts, if using, over pancakes. When bubbles begin to form, lift pancake; if golden brown, turn. Cook until golden brown on remaining side.
  5. Transfer cooked pancake to a plate and keep warm. Repeat process with remaining batter, fruit and nuts. Garnish with confectioners' sugar for blueberry pancakes and cinnamon sugar for banana-walnut. Serve warm with pure maple syrup.
*Peaks are "soft" when you put your finger in the whites and they fall over. Peaks are "medium" when you put your finger in and they drip over a bit and stand up. "Stiff" peaks develop when you whip the whites longer and they stay up.
Recipe by Dallas Duo Bakes at