That’s almost my Sunday Pancake recipe! Only I use melted butter instead of vegetable oil in the wet ingredients. My kid recently said “I wish every day was Sunday so we could have pancakes every day.” Me too, kid. Me too.
I've said this before but I really appreciate videos like this showing something easy for those of us who are learning to cook. And who doesnt like pancakes?
I'm one of those people that love to cook pancakes just a little over, so the edges become nice and crispy, a little burnt so they have that salty taste on the outside.
I really appreciate that in the written recipes you give both volume and weight measures. As a European homecook I measure stuff by weight. (And you use grams, YAY!)
Scaled down for 1-2 people (8 puncakes): 185 ml milk 2 tbsp/30 ml cider vinegar 1 egg 2 tbsp/30 ml oil 1tsp/5ml vanila extract 240ml/128 g ap flour 1tsp/6g baking powder 42 g sugar (3 tbsp + 1 tsp) 1/2 tsp baking soda (3g) 1/2 tsp salt (3g)
Real maple syrup is sooooooo worth the extra penny!! And I love using my cast iron skillet to cook pancakes, it works well similar to a griddle and gives you that crispy exterior 😆
I am Diabetic and missing 7 toes to prove it. Love pancakes, just cannot take all the carbs. The Podiatric Surgeon would kill me, lol. Used to make homemade syrup when in Jr. High (babysitting). Mom would pull out the electric griddle and make us (5 kids) Snowman and Mickey Mouse pancakes, and I did the same thing with my own son starting when he was 4 years old, pull up the step-stool for him, teach him how to use a spatula to flip them without getting burned, top w some PB, raisins to decorate them. I just came to watch and listen to our one-and-only Chef Frank... anyone else? Thanks, Chef. Another great vlog on the YT books!
I am a buttermilk guy. And blueberries are a must. Always put the blueberries on the pancakes immediately after they hit the griddle. Never mix them into the batter. I add melted butter in the batter for better browning. Also add some lemon zest into the batter.
Chef, I made these this morning and they are a keeper for sure!! I will admit though, I tried real syrup and none of us liked it lol. But I promised I’d try it. Keep the awesome recipes coming!!
I love the technique of combining the ACV and baking soda. I tried my own version of this just now: - I used quest vanilla protein shake instead of milk, - Used half all purpose flour and half almond flour, - substituted splenda and splenda sugar blend instead of straight sugar, - and added some almond extract along with the vanilla to just tweak the flavors a bit. Basically trying to increase protein and reduce sugar. I'd never used the ACV before, and these came out so fluffy I missed the gluten of ordinary flour bc they were very hard to flip. I also had to be careful to lower the temperature of my pan bc they were so fluffy the inside didn't want to cook right away if I kept my pan my usual temp. Clearly my recipe needs a little tweaking. Still the result was a delicious, light, and fluffy batch of pancakes, so spongy they absorbed the syrup. Thank you for once again being a great inspiration, Chef Frank. My husband and I love your videos, and watching you has encouraged us both to be more adventurous with our cooking.
Chef… your recipes never fail me. I was even allowed some variation and to great success. I did 100 grams of sugar, and substituted for 100% sprouted whole wheat. This flour seems to work really well for Pancakes because of this flours natural sweetness and aroma. I did also opt to soft peak the egg whites, although im not sure if it helps, I was thoroughly satisfied with what came out overall. Thank you for inspiring me. Warm regards to you good sir.
I can't wait to make these pancakes. I am with you on Pure Maple Syrup. I love it, and even use Maple Syrup in my Oatmeal. My wife requested Blueberry Pancakes, so I will make them with Blueberries. Thank you for this great recipe!
I tried it and I love it 💖 There is no buttermilk where I live so milk + vinegar it's a great substitute! Thank you chef, I feel I'm eating in a restaurant but better because I can watch my favorite show! I like eating them with beacon for that sweet and salt punch... Thanks again chef ❤️
When I was a kid my father was the cook and every couple of weeks we would make pancakes together. It was always the recipe out of betty crocker's cookbook. It's the recipe I use to this day
I "discovered" you by accident and I am thankful for the day I did. I love your videos. Your recipes are great and the way you explain them and present them to the world is wonderful. There is something magical about pancakes. They always seem to bring back happy memories. I saw the title of this video show up on my TH-cam home screen and even though I was here to research a topic for work, I felt compelled to click and watch. And am so glad I did. I usually make a batch for my wife and daughter every 3 to 4 weeks or so as we all love them. I will 1000% for sure be making these over the weekend and am eager to see just how well they stack up against my "normie" recipie. Thank you so much, Frank. Keep 'em coming and good luck to you!
Hey frank! I really like the way your video are made, cut and the nessage you give about food is just what who is afraid about cooking needs. Needs salt for sure too! How are you Frank? You look great! Greets from Switzerland!
I make mine with unflavored yugart with the milk and I add little corn flour to the AP flour and that really makes my pancakes tastes like IHOP pancakes.
Hi Chef! ICE student here and I love watching your channel! I just made this pancake this morning and my kids and I LOVED them! They are the most flavorful and fluffiest pancakes we ever had. I didn't have the cider vinegar, so I used fresh lemon juice instead. It turned out delicious, but I was curious if it would have been even better with cider vinegar.
Sounds a lot like the pancakes we cook here in Britain, they're slightly thicker than crêpes, though we make crêpes and American style, too! My household is an every pancake household haha!
Great as always. I do them a bit differently - I just use baking powder, honey instead of sugar and I add whipped egg whites for fluffiless. Extra effort but worth it!
+1 on the real maple syrup, chef! I bought some once to try it out, because I grew up on Aunt Jemima like everyone else. That day, the clouds parted and I saw the light. Its all I will use, now.
Hearing Frank talk about his father, makes me realize frank was young at some point... now i wonder what he looks like with hair, how he and his wife met and if he always had a passion for cooking since he was a kid or was he the teen to eat noodles and junk food every day, then like at 19-23, he just woke up to have food as a passion.
Syrup, made from cane sugar, maple sap, agave juice, corn starch or other sweet plant sap. Each has a unique taste. IF fruit is used, use only a little. Small pancakes with a thin sausage patty between = half a days energy in o e bite.
What I do... For starters I drip syrup over all pancakes, not just the top one. I've also softened butter before putting on top. I like it better! I've substituted some flour for ground osts, and pancakes come out excellent!
Really interesting recipe, I might try the vinegar thing next time I make pancakes. As for the volume/measurement thing, I like the advice that the guys from SORTEDfood give: crack your eggs in a bowl, measure their weight, and then use the same amount of milk and flour in weight, using the ratio 1:1:1. Or, if you're making crepes, use 0.5 of flour (1:1:0.5). Works perfectly fine, and speeds up the process.
Definitely going to try your trick adding a bit of acid and baking soda, chef! I usually get my pancakes to rise with all purpose flour and a bit of baking powder. Then, just as it's coming together when mixing, I add some melted butter to loosen the dough. Griddle on a thin layer of vegetable oil (spread out with some paper towel), and the first batch is chef's spoils because it never looks as good as the rest! Keep up the good work, all the best from 🏴
But...but...but Chef Frank! Everyone knows homemade corn bread comes from Jiffy mix and homemade pancakes come from Pioneer mix. That’s how Daddy did them, & biscuits, every weekend! Waffles, too! [(Was my childhood all a Lie?)] Lololol! Thanks for the recipe.
Made American type of pancakes with my girlfriend in the States through facetime this morning for V’tines and they were okay, just a little on the chewy side rather than fluffy but it was a whole lot of fun and I’ll definitely take notes from this video for when I’ll try them again later this week!
Blueberries is my favorite topping. Also almond extract is a must add, and not cheesecake, but cream of wheat/rice to give them an IHOP griddlecake taste. Delicious!
Holy moley. I don't know what I was thinking. Little did I realize it made 24. This recipe is great. No more going out for pancakes. (Sorry Perkins and ihop)
@ProtoCookswithChefFrank I made them today with enough to feed the neighborhood. Lol They were really delicious. The bad side is now I'll have to come up with another excuse for my husband to take me out to eat.
Perfect pancakes! 🥰 Spot on with everyone. Even Gran sqeeked out a compliment. Growing up, every Sunday we'd scarf her pancakes with sliced weiners topped with White Karo syrup. Really good as well. Again thanks for sharing.
I like the new 10 minute format! Favorite pancakes toppings : For french style flat pankakes, soft-served iced vanilla cream, melted chocolat, bananas(optinal). If you never had that, I whole heartedly urge you to try it!
I make my pancakes with significantly less baking powder and soda, but I use warm kefir (ayran) instead. I wish to try maple syrup, however, such things are not sold in my country :c Thanks for the recipe!
Great video again Frank. Your emotion about your dad is nice. Why don't we get your son back out here. What does he cook and what has he learned from you? I loved the ramen video you did, that was BOSS!
I love pancakes. I make buttermilk pancakes every Saturday. Thanks for reminding everyone not to over-mix. That is the #1 pancake sin. I like to make my batter a bit thicker to give a little more height to the pancakes. And I avoid buttering or oiling the griddle because it makes pale, splotchy, ugly pancakes. But hey, to each his own. Viva la pancake syrup! 😉
I love the real maple syrup, but it is just so expensive in the city as to be unaffordable. So I use the Eastern European substitution since maple syrup is just not a thing there. Mix honey (preferably dark, like buckwheat), a little melted butter, and sour cream or plain Greek yogurt with a pinch of salt. Delicious.
What is your favorite topping for pancakes?
Sour cream sprinkled with sugar is great
Maple is good, but I think that I even like better chocolate sauce on top.
Love
100% pure maple or GTFO, can't stand the aunt jemima's fake stuff
Whipped cream. One question. Should I add more liquid when the pancake batter is too thick, like adding more milk?
Frank is so close to getting a silver play button. :o
He has it now!
Instruction not clear Chef Frank, I accidentally put half of a cheesecake into my batter
That's Steven's batter? :thinking:
I see what you did...
Inside joke
LOL XD crapping all over Steven I think was his name? XD
Stephen is that you?
As a canadian who knows his syrup, I can't stress the importance of real, pure maple syrup enough. Worlds apart, and just delicious
Agreed
Aunt jemima is better
What about diabetics? Or calorie counters?
@@kendallcuddles calorie counters just need to work it into their daily allowance. As for diabetics, I'd say it's at their discretion really...
YES!! The 1st time I tried maple syrup FROM Canada, I was in Heaven!!!😍
That’s almost my Sunday Pancake recipe! Only I use melted butter instead of vegetable oil in the wet ingredients. My kid recently said “I wish every day was Sunday so we could have pancakes every day.” Me too, kid. Me too.
Seriously, the knowledge you get from Frank's videos beats the majority of the other cooking vids out there.
I've said this before but I really appreciate videos like this showing something easy for those of us who are learning to cook. And who doesnt like pancakes?
I know someone who doesn't like them and I don't understand why lol. She must be an alien.
I was about to say probably from Mars so, alien !
Making people promise to use quality ingredients? Yes please!
And for many ingredients, when you buy quality ones its more expensive but you need less of it to get what you want and it tastes better.
He’s a professional chef but still make simple and delicious stuff to teach us. Respect 🙏
I made them for supper tonight. AMAZING! I’m 73, and those are the best pancakes I’ve ever made...or eaten. Thank you so much!
Chef Frank saving people from covid death. We will all die from clogged arteries. Good job Chef.👍
I'm one of those people that love to cook pancakes just a little over, so the edges become nice and crispy, a little burnt so they have that salty taste on the outside.
Yuck!
@@RedRoseSeptember22 its delicious. Not everyone likes burnt offerings, but I do.
@@RedRoseSeptember22 how do you know. I doubt you’ve tried it. And this is this person’s opinion stop saying what they like is yuck
Hell yeah agree
I really appreciate that in the written recipes you give both volume and weight measures. As a European homecook I measure stuff by weight. (And you use grams, YAY!)
when he said "from scratch" many Epicurious jokes flew through my mind...
Catsup pancakes?
i felt really called out when chef frank said not to ever push down on ur pancakes 😂 noted never again😤😂
Oh hell yeah! I'm from Canada, so I know all about the maple syrup. Nice maple butter is also a must.
I always liked him on Epicurious. Glad to see he has his own channel now!
Frank seriously man, such great recipes so well made!
Thanks so much!
Scaled down for 1-2 people (8 puncakes):
185 ml milk
2 tbsp/30 ml cider vinegar
1 egg
2 tbsp/30 ml oil
1tsp/5ml vanila extract
240ml/128 g ap flour
1tsp/6g baking powder
42 g sugar (3 tbsp + 1 tsp)
1/2 tsp baking soda (3g)
1/2 tsp salt (3g)
Thank you immensely for this! :D
Pancakes are like kryptonite to me. I eat them and can’t stay awake after. Lol Waffles, French toast...fine; pancakes and it’s zzzzzzz
Biscuits & gravy put me in a food coma. Breakfast food is the best!!
Real maple syrup is sooooooo worth the extra penny!! And I love using my cast iron skillet to cook pancakes, it works well similar to a griddle and gives you that crispy exterior 😆
I am Diabetic and missing 7 toes to prove it. Love pancakes, just cannot take all the carbs. The Podiatric Surgeon would kill me, lol.
Used to make homemade syrup when in Jr. High (babysitting).
Mom would pull out the electric griddle and make us (5 kids) Snowman and Mickey Mouse pancakes, and I did the same thing with my own son starting when he was 4 years old, pull up the step-stool for him, teach him how to use a spatula to flip them without getting burned, top w some PB, raisins to decorate them.
I just came to watch and listen to our one-and-only Chef Frank... anyone else?
Thanks, Chef.
Another great vlog on the YT books!
I am a buttermilk guy. And blueberries are a must. Always put the blueberries on the pancakes immediately after they hit the griddle. Never mix them into the batter. I add melted butter in the batter for better browning. Also add some lemon zest into the batter.
My mom makes homemade pancakes like this, and she makes homemade syrup to go along with them. It’s heavenly. Absolutely to die for. ❤️
Chef, I made these this morning and they are a keeper for sure!! I will admit though, I tried real syrup and none of us liked it lol. But I promised I’d try it. Keep the awesome recipes coming!!
For you, Frank, I promise
i make buckwheat pancakes. 1:1 whole wheat flour to buckhweat. Batter is a bit sticky but cooks just as nice. Has a nice flavour to it.
Thanks for also putting the weight in the recipe. In Europe home cooks go for weight more than volume on dry ingredients :)
Your videos are not only informative, but also comforting. Thank you for this channel.
My woman really loves these! Totes delish! 😝
I love the technique of combining the ACV and baking soda. I tried my own version of this just now:
- I used quest vanilla protein shake instead of milk,
- Used half all purpose flour and half almond flour,
- substituted splenda and splenda sugar blend instead of straight sugar,
- and added some almond extract along with the vanilla to just tweak the flavors a bit.
Basically trying to increase protein and reduce sugar.
I'd never used the ACV before, and these came out so fluffy I missed the gluten of ordinary flour bc they were very hard to flip. I also had to be careful to lower the temperature of my pan bc they were so fluffy the inside didn't want to cook right away if I kept my pan my usual temp.
Clearly my recipe needs a little tweaking. Still the result was a delicious, light, and fluffy batch of pancakes, so spongy they absorbed the syrup. Thank you for once again being a great inspiration, Chef Frank. My husband and I love your videos, and watching you has encouraged us both to be more adventurous with our cooking.
Chef… your recipes never fail me. I was even allowed some variation and to great success. I did 100 grams of sugar, and substituted for 100% sprouted whole wheat. This flour seems to work really well for Pancakes because of this flours natural sweetness and aroma. I did also opt to soft peak the egg whites, although im not sure if it helps, I was thoroughly satisfied with what came out overall. Thank you for inspiring me. Warm regards to you good sir.
Saved this for later 😍🤤🤤💯🔥
I can't wait to make these pancakes. I am with you on Pure Maple Syrup. I love it, and even use Maple Syrup in my Oatmeal. My wife requested Blueberry Pancakes, so I will make them with Blueberries. Thank you for this great recipe!
I tried it and I love it 💖
There is no buttermilk where I live so milk + vinegar it's a great substitute!
Thank you chef, I feel I'm eating in a restaurant but better because I can watch my favorite show! I like eating them with beacon for that sweet and salt punch... Thanks again chef ❤️
Glad you like it!
So glad Frank decided to start making videos! They are so helpful and nice 😊
I've learned so much about cooking just by watching all of your videos
Made this recipe today. The pancakes were Amazing 🎉. This is THE perfect recipe. Thank you! 🏆
Glad you liked it!!
That recipe has it all - salt, fat, acid & heat!
And sugar!
When I was a kid my father was the cook and every couple of weeks we would make pancakes together. It was always the recipe out of betty crocker's cookbook. It's the recipe I use to this day
Same here!!
Just made this awesome recipe. Thanks Frank!
Glad you enjoyed it
I now know how to make good pancakes...my favourite to eat anytime! Thank you Frank 😊
Only 30k views? People are crazy. These are the best, by far, pancakes recipie
I "discovered" you by accident and I am thankful for the day I did. I love your videos. Your recipes are great and the way you explain them and present them to the world is wonderful. There is something magical about pancakes. They always seem to bring back happy memories. I saw the title of this video show up on my TH-cam home screen and even though I was here to research a topic for work, I felt compelled to click and watch. And am so glad I did. I usually make a batch for my wife and daughter every 3 to 4 weeks or so as we all love them. I will 1000% for sure be making these over the weekend and am eager to see just how well they stack up against my "normie" recipie.
Thank you so much, Frank. Keep 'em coming and good luck to you!
Pancakes=love
Excellent recipe!
Yay, a new *dinner* option. Breakout the blueberries and syrup😍
Made them for a late night snack definitely worth it! glad to find your channel for more recipes thanks very good 🔥
Glad you like them!
Love the wholesome vibe you provide on these videos. Cant wait to see your channel blow up.
Hey frank! I really like the way your video are made, cut and the nessage you give about food is just what who is afraid about cooking needs.
Needs salt for sure too!
How are you Frank? You look great!
Greets from Switzerland!
ill take all the breakfast tutorials you can give. this is great.
I make mine with unflavored yugart with the milk and I add little corn flour to the AP flour and that really makes my pancakes tastes like IHOP pancakes.
Saving this for later, looks amazing. Will substitute melted butter for vegetable oil…and we always heat up our maple syrup. Thank you
Sounds great!
That is one big ass flour container.
Hi Chef! ICE student here and I love watching your channel! I just made this pancake this morning and my kids and I LOVED them! They are the most flavorful and fluffiest pancakes we ever had. I didn't have the cider vinegar, so I used fresh lemon juice instead. It turned out delicious, but I was curious if it would have been even better with cider vinegar.
You just need an acid. Lemon juice is a great sub.
I always make Dutch-Style pancakes (pannekoeken). They are like crepes, but the batter is a bit thicker :)
Sounds a lot like the pancakes we cook here in Britain, they're slightly thicker than crêpes, though we make crêpes and American style, too! My household is an every pancake household haha!
I really love your channel. I don't cook a lot, but your videos always lift my mood up! Wish you all the best :)
I'm so glad!
Made these this morning and they turned out perfect!!!!!! Freezing the leftovers now
Thaks Frank!! Love your videos
Thanks for watching!
Great as always. I do them a bit differently - I just use baking powder, honey instead of sugar and I add whipped egg whites for fluffiless. Extra effort but worth it!
Been away chef. Imma have a marathon of your vids tonight! Im going to ask my wife to make me pancakes tomorrow.
You could always make your wife pancakes lol.
I too prefer maple flavored corn syrup, that's what I grew up with. Definitely will try this over the weekend though!
Same. The real stuff I think is more of an acquired taste.
It is so good, my kids ❤️ it.
+1 on the real maple syrup, chef! I bought some once to try it out, because I grew up on Aunt Jemima like everyone else.
That day, the clouds parted and I saw the light. Its all I will use, now.
I see you’ve put light background music chef frank love it!
It’s a work in progress. Thanks for noticing.
My mom would separate the eggs and whip the egg white until stiff. Then fold the egg white into the pancake batter. Served with blackberry jam.
Hearing Frank talk about his father, makes me realize frank was young at some point... now i wonder what he looks like with hair, how he and his wife met and if he always had a passion for cooking since he was a kid or was he the teen to eat noodles and junk food every day, then like at 19-23, he just woke up to have food as a passion.
Theres a vid he did with his son... I think it was ramen... pretty sure that'd answer your curiosity.
My son does look a lot like me. He is much better looking though.
Syrup, made from cane sugar, maple sap, agave juice, corn starch or other sweet plant sap. Each has a unique taste. IF fruit is used, use only a little. Small pancakes with a thin sausage patty between = half a days energy in o e bite.
Sounds great ^_^
As a home cook, I measure by weight. The results are much more consistent. But I am of European stock.
What I do... For starters I drip syrup over all pancakes, not just the top one. I've also softened butter before putting on top. I like it better! I've substituted some flour for ground osts, and pancakes come out excellent!
Really interesting recipe, I might try the vinegar thing next time I make pancakes.
As for the volume/measurement thing, I like the advice that the guys from SORTEDfood give: crack your eggs in a bowl, measure their weight, and then use the same amount of milk and flour in weight, using the ratio 1:1:1. Or, if you're making crepes, use 0.5 of flour (1:1:0.5). Works perfectly fine, and speeds up the process.
I’ve never tried that but I will now.
Love SORTEDfood! I laugh every upload!
Definitely going to try your trick adding a bit of acid and baking soda, chef! I usually get my pancakes to rise with all purpose flour and a bit of baking powder. Then, just as it's coming together when mixing, I add some melted butter to loosen the dough. Griddle on a thin layer of vegetable oil (spread out with some paper towel), and the first batch is chef's spoils because it never looks as good as the rest! Keep up the good work, all the best from 🏴
But...but...but Chef Frank! Everyone knows homemade corn bread comes from Jiffy mix and homemade pancakes come from Pioneer mix. That’s how Daddy did them, & biscuits, every weekend! Waffles, too! [(Was my childhood all a Lie?)]
Lololol! Thanks for the recipe.
Trying this recipe tomorrow
Loved the recipe and the das stories. Also a lot of butter... that is how it should be.
Well now I know what Dinner is going to be! These look great Frank
Pancakes for dinner is the best.
My recipe is almost the same!!! Tender, fluffy, and crispy edges are the best!
Exactly
great recipe, I've tried it and loved it :) thanks for sharing
Made American type of pancakes with my girlfriend in the States through facetime this morning for V’tines and they were okay, just a little on the chewy side rather than fluffy but it was a whole lot of fun and I’ll definitely take notes from this video for when I’ll try them again later this week!
Blueberries is my favorite topping. Also almond extract is a must add, and not cheesecake, but cream of wheat/rice to give them an IHOP griddlecake taste. Delicious!
Almond extract is a great add in.
Good looking pancakes Chef Frank!
Molasses syrup! Reminds me of my grandmother's diner.
Brer Rabbit molasses and Steen’s pure sugarcane syrup. Oh, yeah!
This looks amazing chef, another great video!
Holy moley. I don't know what I was thinking. Little did I realize it made 24. This recipe is great. No more going out for pancakes. (Sorry Perkins and ihop)
Hope you enjoy
@ProtoCookswithChefFrank I made them today with enough to feed the neighborhood. Lol They were really delicious. The bad side is now I'll have to come up with another excuse for my husband to take me out to eat.
Yay! A recipe for cakepans!
Perfect pancakes! 🥰 Spot on with everyone. Even Gran sqeeked out a compliment. Growing up, every Sunday we'd scarf her pancakes with sliced weiners topped with White Karo syrup. Really good as well. Again thanks for sharing.
I have that exact syrup
The best maple syrup I've tried was stored in a whiskey barrel. Definitely a must.
That sound amazing. I have to find some.
Yeah these were good!
I like to stir the egg white, It gives it more fluffyness c:
Great work Frank!
Thank you! :)
I like the new 10 minute format!
Favorite pancakes toppings : For french style flat pankakes, soft-served iced vanilla cream, melted chocolat, bananas(optinal). If you never had that, I whole heartedly urge you to try it!
I make my pancakes with significantly less baking powder and soda, but I use warm kefir (ayran) instead. I wish to try maple syrup, however, such things are not sold in my country :c Thanks for the recipe!
Looks yummy. Instead of vinegar I use sour cream.
>Yes it is cos thats the way I like it.
Understandable, have a great day
Great video again Frank. Your emotion about your dad is nice. Why don't we get your son back out here. What does he cook and what has he learned from you? I loved the ramen video you did, that was BOSS!
Chef Frank on Epicurious: salt master
Chef Frank at home: cuddly Salt master
Only way to improve these would be warm the syrup. Yum, yum!
I love pancakes. I make buttermilk pancakes every Saturday. Thanks for reminding everyone not to over-mix. That is the #1 pancake sin.
I like to make my batter a bit thicker to give a little more height to the pancakes. And I avoid buttering or oiling the griddle because it makes pale, splotchy, ugly pancakes. But hey, to each his own.
Viva la pancake syrup! 😉
I separate the yolks and whites to fold in the egg foam for ultra fluffy pancakes
I love the real maple syrup, but it is just so expensive in the city as to be unaffordable. So I use the Eastern European substitution since maple syrup is just not a thing there. Mix honey (preferably dark, like buckwheat), a little melted butter, and sour cream or plain Greek yogurt with a pinch of salt. Delicious.