Neils Pancakes Recipes

NEIL'S PANCAKES

Steps:

• Sift flour, baking powder, sugar, and salt into a large bowl.
• In medium bowl, whisk together yolks, milk, melted butter, and vanilla until combined. Whisk yolk mixture into flour mixture until just combined; batter will be slightly lumpy.
• Place egg white 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.
• Heat a griddle until hot, about 350 to 375 degrees. Add remaining unmelted butter to hot griddle. Add 1/4 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.
• 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 maple butter.

FLUFFY CANADIAN PANCAKES

Steps:

• In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

MAPLE BUTTER FOR NEIL'S PANCAKES

Steps:

• Heat maple syrup in a small saucepan over medium heat. Add cold butter to warm syrup, whisking until sauce is smooth and all of the butter is incorporated. Remove from heat and keep warm until ready to use. Maple Butter can also be kept refrigerated, in an airtight container, for up to two months. Reheat before using, but never bring to a boil.

NEIL'S PANCAKES

Steps:

• Measure and sift all the dry ingredients into a large (preferably stainless steel) mixing bowl: flour, baking powder, sugar, salt.
• In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined.
• Whisk the wet mixture into the dry mixture (should be slightly lumpy, yet combined to form a batter).
• Whip the egg whites in a medium mixing bowl until they reach medium peaks (soft in the middle); don't overwhip the egg whites.
• Gently mix half of the whipped whites into the batter with a large rubber spatula.
• Then gently fold the remaining half into the batter.
• This batter should be slightly lumpy and have large parts of egg whites not fully incorporated.
• Heat a griddle to 350-375°; grease the hot griddle with 2 teaspoons butter.
• Drop approximately 1/4 cup pancake batter on the griddle and cook to set.
• Add 1 tablespoon blueberries or sliced bananas and 1 teaspoon walnuts before turning the pancakes (never add the fruit to the mix; always add the fruit to the pancakes once they are on the griddle).
• When you see bubbles start to form on top, lift the pancake halfway up to see if it is golden brown and crispy on the edges; if ready, flip the pancake.
• When the pancake is golden brown on both sides, remove with a spatula.
• Repeat with the remaining batter and filling, cooking several pancakes at a time.
• Garnish with powdered sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut.
• Can serve with warm maple butter or syrup.