Me :heart: pancakes - Hannah's Pancakes

Pancakes used to a sort of urban legend in our house for a very long time. I sort of knew they existed (thanks to television), understood the concept - a thicker but lighter batter than crêpes that would be served as huge piles of steamy goodness dripping with duh-licious syrup - but couldn't get my fork into them. My mother's old copy of the Joy of Cooking was just Chinese to me - don't look at me like that, I was just a kid! lol. Oddly enough, my mother - who spent a few years in Boston when she was young - didn't know any recipe, getting away with a vague 'just add more flour'. How irritating.

Years ago, a company started selling a pancake mix at the supermarket. All you had to do was add a couple of eggs and milk to the bottle and shake it for 30 seconds. I disregarded it after two tries because I prefer to make things from scratch. Mixes are usually very bland and too salty. Mixes make people forget they can cook. You never really 'know' what's in them...

The Internet allowed me to discovered real, authentic recipes - although some can be a little suspicious, lol. I've been completely hooked on this one from the very first bite:

Hannah's Pancakes - adapted from Epicurious :

• 2 cups all-purpose flour
• 1 teaspoons baking powder
• 1/2 teaspoons salt
• 1 cup whole milk
• 2 large eggs
• 2 tablespoons oil
• sugar (to taste)

1. Whisk flour, baking powder, and salt in large bowl to blend. Whisk milk and egg yolks in medium bowl to blend. Whisk milk mixture into dry ingredients. Add 2 tablespoons melted butter and whisk until batter is smooth; add a little sugar to taste.

2. Beat the egg whites; carefully fold them into the batter. Cook in a pan. Tadaa!

Don't cover the pancakes with another plate to keep them warm; it will make them flat. It is much better to eat them as they're done.

These are the BEST ones I've ever tasted. Give them a try.