These pancakes were made by accident, or divine revelation, however you'd like to look at it, it is a scrumptious recipe! Heat oven to 300 degrees and place a cookie sheet in the oven til hot. Then shut off the oven. You will place the pancakes in there to keep them warm.
In a large bowl mix together:
-1 3/4 C. Flour
-1 Tbsp baking powder
-1/4 tsp salt
Mix well
Set aside
In a small bowl mix together:
-2 egg yolks (Set aside whites for next step)
-1 3/4 C. whole milk
-1/2 C. oil
-2 Tbsp. Sugar Free Torani Brown Sugar Cinnamon Coffee syrup
Mix well with hand mixer and add to the dry ingedients in the large bowl. Mix well.
Rinse off beaters and dry
In another small bowl, mix the
-2 egg whites til stiff peaks form. Gradually add
-2 tsp. sugar and keep mixing til stiff peaks are fluffy.
Gently fold whites into the batter mixture. Do not beat in the whites, you want your batter to remain fluffy.
In a heated skillet, add spoonful of batter, but do not flatten or spread the batter out. The amount depends on the size you want your pancakes to be.
Cook til you see bubbles forming then flip til golden brown. Place them in pan in a heated oven to keep warm.
Be sure to use real Maple syrup (heated) for your pancakes and I recommend Challenge European Style Butter, slightly warmed so you can spread it well.
Tips:
Do not leave real butter at room temperature for long or it will turn sour.
Do not refrigerate your syrup. Over time the temperature causes your syrup to crystallize.
When measuring flour, spoon it into the measuring cup to avoid over packing flour.
Sisterlisa is the owner and Editor-in-Chief of Growing in Grace Magazine and owner of AGMinistries, a devotion blog for women. She is married and homeschools her four children while remaining active in serving the Lord in her community.
