light, fluffy, delicious pancakes. You will need 3 large bowls A whisk 1.5 c unbleached

all-purpose flour 0.75 tsp salt 2.0 tsp baking powder 2.0 tbsp sugar 2.0 large eggs A hand

mixer 1.25 c milk 3.0 tbsp melted butter or vegetable oil Additional vegetable oil or

cooking spray A spatula A greased 1/3-cup measure A cookie sheet A griddle or a heavy

nonstick pan Malted milk powder Frozen blueberries More butter Maple syrup and various toppings.

Step 1. In one bowl, mix the dry ingredients thoroughly together with a whisk so they're

fully incorporated into each other. Break up any lumps. Diner pancakes are often made

with malted milk powder instead of sugar. Using malt in your recipe will impart that

pancake-house flavor. Step 2. Separate the eggs into the other two bowls. Whip the whites

with a hand mixer until they form stiff peaks and set aside. Step 3. Add the milk to the

egg yolks and beat them together with the mixer until they're bubbly. Then, mix in the

oil or butter. Step 4. Add the dry ingredients to the egg yolk mixture, and whisk them together

very gently until they're just incorporated. Don't mix too much; overworked batter results

in tough, dense pancakes. Fold in the egg whites in two additions, and let the batter

rest for 15 to 20 minutes. Step 5. Heat your pan or griddle to about 350 degrees, and lightly

coat the surface with cooking spray or vegetable oil. Test the temperature by sprinkling a

droplet of water onto the surface; if it's hot enough, the water will skitter and evaporate.

Don't use butter to grease your pan, unless it's clarified butter. Regular butter will

burn. Step 6. Test your temperature by making a trial pancake. Use your 1/3-cup measure

to gather a scoop of batter & pour it onto your pan or griddle. When the edges have browned

& bubbles appear, flip the pancake, & cook the other side until it's golden brown. Don’t

press down on the pancake; it won't help it cook faster, and it'll crush the light texture.

To make blueberry pancakes, scatter a handful of frozen blueberries into the batter as soon

as you pour it onto the griddle. Step 7. When you're satisfied that you've got the right

temperature, use your 1/3-cup measure to pour on as many helpings of batter as you can comfortably

fit on the griddle. There should be a bit of space between them, so that they don't

overlap or touch when you flip them. Step 8. Pancakes should be served as soon as they're

cooked through. If you're whipping up a big batch, don't let your cooked cakes get cold

while the new ones are just hitting the griddle. Instead, lay the pancakes on a cookie sheet.

Make sure not to overlap or stack them, and place them in a just-warm oven until you're

ready to serve. Step 9. Serve your pancakes with traditional sides like butter and maple

syrup, but don't be afraid to experiment! Give whipped cream, jams or jellies, peanut

butter, sliced fruit, and even melted chocolate a try! Did you know The origins of the pancake

date back to prehistoric times, when early cultures cooked their grain-and-water mixtures

on hot rocks to make flatbreads.