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0 now from the Firefox Add-ons Store. You are being redirected Javascript is required. Please enable javascript before you are allowed to see this page. You are being redirected Javascript is required. Please enable javascript before you are allowed to see this page. Before becoming a food writer, Brett Moore earned a culinary degree and worked as a professional chef. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. Whisk together the yolks, milk, melted butter, and vanilla in a mixing bowl until combined. Whisk the wet mixture into the dry mixture. The result should be slightly lumpy, yet combined to form a batter. Gently mix half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining half into the batter. Heat a griddle—either an electric griddle, a stovetop griddle, or a big flat pan—to 350 to 375 F.
Grease the hot griddle with the remaining butter. 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 confectioners’ sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut. Note: To ensure that the whites whip up to maximum height, clean and dry all of your utensils. Also, when separating, be careful not to get any yolk into the whites.